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. Seems a shame to pot roast 'em. If lesser cuts become fork-
> tender would tenderloin just pouf-away? The same with a chili-style
> dish. With all the chili seasonings would you know or care that you
> were eating tenderloin? Maybe some sort of pure hash with a little
> onion but no potatoes would do? I'm at a loss. Any tasty recipes
> tickle your fancy? Tks

Kabobs. They wont need long cooking to be tender, which is a problem
with most meat sold for kabobs.

-sw