Leftover beef tenderloin. Ideas?
I have a lovely 1 1/2 lb. hunk of beautifully roasted beef tenderloin sitting in my fridge leftover from yesterday's final holiday blowout meal. I don't think I've ever had leftover tenderloin, so I'm not quite sure how to serve/treat it with the respect its price deserves. Any ideas for serving it cold? Warm? In a hash? It is cooked to a perfect rare/med. rare, so I hesitate to do too much to it, but would love to see it brought to life this evening for dinner on this snowy day in Western Pa.
By the way, happy new year to all you hounds. I've been largely a lurker/occasional poster, but have received many helpful tips and recipes here. This is a truly a wonderful site for dedicated cooks and foodies alike.
A cold sandwich with a bit of fresh horseradish. Or a quick stirfry with some cabbage, broccoli, or whatever vegetables you have handy.
I also had some leftover tenderloin from Christmas day. I decided to slice it up and heat it quickly in beef broth. I then put it on torpedo rolls that I sliced open and drizzled some of the broth on the inside. I topped this with steamed onions and a slice of provolone and put them under the broiler for a minute or so to melt the cheese. I served them with some of the broth on the side for dipping ala a French Dip sandwich. They might have been the best steak sandwiches I’ve ever had.
-on top of a salad of microgreens, tomatoes, sprouts, thinly sliced red onions and poppyseed dressing
-sliced thinly atop ramen or udon noodle soup; or actually any noodle dish
-chopped and used for fried rice