tenderloin scrap suggestions?

Susan Egglaine

Can I do anything with the scraps? This was a nice all natural, grass fed, grain finished beef tenderloin I have not cut to many tenderloins, any suggestions on the trimming?

pop-a- top

What you can't make steaks out of make tips

Susan Egglaine

this is the picture I ment to post, MONDAY :laugh:

The Naked Whiz

chunks on a skewer?

TomM24

One year in college my roomates father was a butcher. He would only sell the the pretty parts of the tenderloin. We got the rest. Life was tough.We would fry them up with onions and mushrooms like a steak sandwich. I was too poor to buy the cheese. Bought beer instead. Thanks for a pleasant memory.

BENTE

this one looks good:

Beef, Roast, Chuck, Kabab, Hawaiian Beef Teriyaki


1 lb round or chuck steak, cut into 1" cubes
1 15 Ozs. Can Pineapple chunks
1/2 cup soy sauce
1/4 cup brown sugar
1 Clove Garlic, minced
2 tsp sesame oil
1/2 tsp minced ginger



Drain juice from pineapple into a saucepan. Add soy sauce, brown sugar, garlic, sesame oil and ginger. Place on a low heat and simmer, stirring until sugar is disolved. Allow to cool. Place beef and pineapple pieces in a resealable bag. Pour marinade into bag and turn to coat. Refrigerate for 2 to 3 hours. Preheat grill. Thread meat and pineapple pieces alternately onto skewers. Grill for about 8 to 10 minutes or until done, turning occasionally.


Recipe Type
Main Dish, Meat

Recipe Source
Author: Derrick Riches

Source: Internet, 10/05/06

Krusty

Make kabobs with the larger pieces.

For the pieces that are too small for kabobs, use them to make either Philly Cheesesteaks or Fajitas.

Whatever you do, do NOT throw them out!!! Thems some good eats! :cheer: :cheer:

Eggtucky

ditto on the skewer...get some shrimp and make a really nice surf n turf outta that

NibbleMeThis

My favorite use of the leftovers are the two following:

One: Trim it carefully, cutting the lean pieces out of the "fatty tangle o' fat knots". Weigh the lean pieces for a total weight. Then add enough of the fat pieces to make an 80/20 mix and grind yourself some excellent meat for hamburgers.

Two: (These are excellent but don't beat slicing fresh rib-eyes)
Chain of Bull Cheese Steaks Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Tender is the Loin 2

1 trimmed chain section from a beef tenderloin, approximately 6 to 8 ounces*
2 teaspoons olive oil, divided
Kosher salt
Freshly ground black pepper
1 medium onion, julienned
2 hoagie rolls
2 ounces grated Mimolette cheese

Cook's Note: *Add any leftovers scraps from other parts of the tenderloin that you like
Remove the beef from the refrigerator 1 hour before cooking.

Preheat a grill pan over high heat.

Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.

Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes.

Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.

lowercasebill

do this with the four pieces in the lower right, make them appetizers if need be,



fold over the long thin piece and tie it egg it and serve sliced on crackers with horeradish sauce or smoked cheddar. top right piece is sliced for steak and eggs.
[ i freeze these peices and when the sons are not home i egg them all on the mini [medium RAW] and serve with grilled asparagus and red wine ] cooks bonus !!!

Unknown

Once you've cut your steak, you are left with a roast and the chain.

I usually use the roast for 2 meals of beef stir-fry, and the chain, once trimmed of as much silver-skin as possible is chopped and used for philly steak sandwiches.

jeff

Haggis

If you mean the scraps in the bowl . . .

My spouse, who is Chinese, takes all my scraps and stir-fries them for fried rice.

We have a friend who takes the piece from which you cut the scraps came from and cooks it for her bichon frise (which is French for "very spoiled mutt.")

mad max beyond eggdome

i grill them up, then add them to chili ....

Rick's Tropical Delight

it looks like all fat and silver