"stark" > wrote in message
...
On Dec 30, 10:48 am, aem > wrote:
> 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

Yes and thanks. I've got enough to do stroganoff and beef tips with a
breather in between. Kabobs were also suggested; I'm not into
kabobbing without a grill, but with tenderloin stovetop might do.
>
>
Our usual routine is to make Beef Stroganoff. Make a mild veloute sauce,
flavor
with dill and a tiny bit of tomato paste. Add a bit of madeira. Form and
bake pastry shells with Pepperidge Farms puff pasty sheets. Don't use pasta
of any kind. Heat up the sauce to a mild simmer, and throw in the
tenderloin pieces Immediately before serving. The meat should be rare, very
rare. Serve with an old red Bordeaux. Stroganoff is frequently better than
the original filet.
Happy New Year,

Theron