Tenderloin Trimmings

Good day chefs,

I seem to accumulate a fair amount of trim from beef tenderloins because of the amount of filet i sell on the regular menu .. Its wonderful meat im curious if anyone had any ideas for a use ? Thanks

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Jessi_135364

Beef tartare?

stacey_136098

We use it for stroganoff and steak medallions. We take the left over fat and tiny scraps of meat and make beef stock out of it

Sean_64808

Not a professional chef by any means, but I've dusted the trimmings with transglutamase (meat glue) and rolled it in plastic wrap to reconstruct the tenderloin. Then use it for a beef wellington or something, cause why not?

Cheryl_71360

I use my beef trimmings in two ways. I save all the trimmings from tenderloin, chuck, ribeye, prime rib etc. and grind it all together along with the fat cap I save from beef stock. Makes for an amazing burger. Using the same grind, but adding course black pepper, sun dried tomatoes, mushroom powder and herbs/spices to make a sausage that gets stuffed in to a casing.

monaghan.joseph

Seems like in the alinea book they do a sauce they infuse potatoes with on page 194-199.

bkeene12

Last summer, I started using the chain for some incredibly good steak tacos- I'd throw the whole piece directly on hot coals, bring a sharp knife, beer, tostadas and home made salty salsa to the porch... My mouth is watering.

Al_Zakany_48331

I usually cut 2 two tenderloins at a time.Using transglutaminase I glue 5"of tails in opposing configuration to provide more barrel cuts. Removing most of the arm of each, I glue cut side together or

long ways to provide medallions . After removing silver and chain, I trim chain muscle of connective tissue and glue into flap at head of tender. I have also glued several cleaned chains to make medallions