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

Find more posts tagged with

Everything Else

Comments

lucasbodd

beef stroganoff always a winner

Samuel_68313

Stroganoff a great answer.

Beef Tartar is an obvious choice if you're looking for an app.

You could try a beef consommé and add raw pieces of fillet to it last second.

Ben_Johnson_34605

Stroganoff and Shaking Beef were two go too recipes for Tenderloin scraps back in my restaurant days. I like the tartare idea also.

jason.r.whitworth

I broke down two beef tenderloins over the holidays and used the excess meat and fat to grind ( in my new kitchen aid grinder attachment, which works pretty well) into really delicious ground beef that i have used for hamburgers and chili.

In the past i have used the shoulder "faux filet" roast for carpaccio and tartare.