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

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

"stark" > wrote in message
...
> 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.

Stir fry or, like, beef tips and rice with gravy.

aem wrote:

> On Dec 30, 8:40Â*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

Good suggestions. Or even in a curry.

--
Cheers
Chatty Cathy

On Tue, 30 Dec 2008 08:40:49 -0800 (PST), 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

I've got some tenderloin leftovers in the freezer and I'm planning to
make them into fahitas in the very near future. Since they're already
in small pieces they should cook up nicely and make wonderfully tender
Mexican food.

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
>


A quick stir fry?

gloria p

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

"stark" > wrote in message
...
> 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

1. Steak tartare
2. Salisbury Steak (chopped not ground)

Dimitri

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.

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.

"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

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

Alton Brown recommends making cheese steak sandwiches:

http://www.foodnetwork.com/recipes/a...ipe/index.html

Bob

On Tue, 30 Dec 2008 08:40:49 -0800 (PST), 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

How 'bout a nice homemade Banh Pho Bo?

Ross.