On Dec 30, 11:53*am, Sqwertz > wrote:
> 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

Hmmmmm. Might try kabobbing on the stovetop. Never have before but
tenderloin doesn't need much heat anyway. Thanks.