HOME > Chowhound > Home Cooking >

Discussion

Leftover beef tenderloin. Ideas?

  • s
  • smr33 Jan 2, 2008 03:45 AM
  • 15
  • Share

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.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. We have tenderloin several times a year and always plan for leftovers. The two things I always hope to make are beef stroganoff (I can give you my method if you are interested) and steak subs with carmelized onions and brie.

    1 Reply
    1. re: Janet from Richmond

      I made two tenderloins last nite and have almost a whole one leftover. I would love your Beef Stroganoff recipe.

      Thanks

      Carol

    2. A cold sandwich with a bit of fresh horseradish. Or a quick stirfry with some cabbage, broccoli, or whatever vegetables you have handy.

      1. 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.

        1 Reply
        1. re: TomDel

          I am actually doing a tenderloin roast tonite, with anticipating leftovers to try mini beef wellingtons. A trail run for super bowl party and will try a horseradish cream dip to go with it.

        2. A sandwich, definitely. Possibly a steak & cheese.

          1. -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

            1. If you want it warm, what I do is put it on a plate, cover with wax paper and microwave it at 30% for a minute, on a turntable. Check it, and if it isn't warm enough do it again, watching closely to not over do it. This usually keeps it rare, but heats it nicely.

              I like to make a sandwich, myself, like a french dip, but my DH won't eat it any other way than what I described above.

              1 Reply
              1. re: danhole

                One more thing to add: make sure you bring it to room temperature before nuking.

                I love salads with steak, goat cheese, and onions. Or blue cheese instead of goat cheese.

              2. Today before work I took my leftover Prime Rib and put into my crock pot with some "special" sauces/bbq and will have the most delicious bbq beef for dinner tonight.

                1. This evening we used the left over beef tenderloin in a quick eggs benedict. Sliced thin it worked out very well.

                  1. Beef pot pie with puff pastry crust!!!

                    1. Beef fajitas!

                      1. Beef Dip Sandwich with cheese(your choice) and caramelized onions(optional). Bring 3 cups of beef stock to boil, lower heat to med, put thinly sliced beef in stock and let it heat for 1 mins, warm baguette, brush with garlic butter, layer bread with sliced beef, onions and cheese, melt cheese in the oven, serve with beef jus, dip and enjoy

                        1. steak 'n eggs