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What would you do with this - Tenderloin cubes

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gmac
gmac Posts: 1,814
edited October 2017 in Beef
My local grocery had whole tenderloins on for a decent price so I bought 2 and cut out a nice bunch of filets from the head and middle that I will sous vide later for a party we are having near Christmas. 

But the thinner tail sections were left and I cubed it thinking I might do it on skewers. But then I thought maybe a flash fried steak tip sort of thing or try another curry or who knows. I'm not gonna do stew because I don't think the beef flavour will be there like it would be with a true braising cut. 

So I thought I would ask the forum for suggestions for what to do with this. There is about 2lbs or so. 
Thanks. 


Mt Elgin Ontario - just a Large.
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Comments

  • Botch
    Botch Posts: 15,515
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    Speedies!  Marinate overnight in Italian dressing, skewer, grill, then call and invite me over!  :triumph:

    _____________

    "Commander, say hello to Cricket!"  - KN


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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Cant tell how big/small they are. If small, par cook some bacon, then wrap and grill hotter till 140 internal. Quick,, and  easy delicious.

    If larger, just wrap and then grill.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • gmac
    gmac Posts: 1,814
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    About an inch square or so. 
    Thanks to both of you so far. Both sound like good choices. 
    Mt Elgin Ontario - just a Large.
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  • gdenby
    gdenby Posts: 6,239
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    Botch's suggestion is good. They are simple, unless you make you own dressing, and great as a sandwich filing.

    I'm also partial to Mongolian satay marinade, but there aren't any off the shelf products that I know about.
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  • DoubleEgger
    DoubleEgger Posts: 17,228
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    This is what I did with mine the other day 
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  • sunder1025
    sunder1025 Posts: 24
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    Grab some puff pastry and whip up a quick batch of duxelle, and make mini beef wellingtons.  They are one of my favourite party apps to make and eat, but they are a little labour intensive.

    Toronto, ON - Large
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  • Legume
    Legume Posts: 14,636
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    Korean BBQ marinade, skewer and sear quickly.  Keep them rare/med rare inside.
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  • gmac
    gmac Posts: 1,814
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    In the interest of closure. I ended up doing a Korean marinade recipe off the net. It had soy, ginger, garlic etc but it also used an apple. It was ok. Not sure I loved it but it was fine. I think I would leave the apple out. It left the meat very soft on the outside. 
     Thanks everyone for the suggestions. I really considered the mini Wellingtons. I love Beef Wellington but I wasn't up for that much work. 
    Mt Elgin Ontario - just a Large.
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