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.
Ran them through the Kitchenaide grinder attachment twice (once coarse, once fine) ending up with 1 1/2 lbs.
I made them into 5 oz patties (seasoned well) and then grilled them on my Large Egg at 450f for 7 minutes total.
Topped with the leftover bearnaise sauce, they were a fantastic lunch.
I wouldn't go buy tenderloin for burgers, obviously, but they are a great use for the trimmings.