On Dec 30, 8:40*am, stark > wrote:
> I've got a couple of filets and the trimmings from a tenderloin
> thawing. The filets I can handle but what would you do with all the
> trimmings.

In this kitchen they would no doubt end up in some kind of stirfry.
If that doesn't appeal, do you have enough to do a stroganoff-type
treatment? Quick sauté and a pan sauce.... -aem