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Beef Tenderloin Burgers

NibbleMeThisNibbleMeThis Posts: 2,246
edited November -1 in EggHead Forum
After cooking Filet Oscar last night, I had the trimmings left over from the beef tenderloin so I decided to grind them into "filet mignon burgers".

I divided it up into a 4:1 mix (by weight) of lean trimmings to fatty ones and then chilled them for 30 minutes.

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Ran them through the Kitchenaide grinder attachment twice (once coarse, once fine) ending up with 1 1/2 lbs.

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I made them into 5 oz patties (seasoned well) and then grilled them on my Large Egg at 450f for 7 minutes total.

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Topped with the leftover bearnaise sauce, they were a fantastic lunch.

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I wouldn't go buy tenderloin for burgers, obviously, but they are a great use for the trimmings.

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