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What to do with ground beef tenderloin?

melanie1128 Dec 29, 2008 12:59 PM

We bought (and enjoyed!) a beautiful beef tenderloin from our local butcher over Christmas. He also gave us about a pound of ground beef tenderloin in addition to the main tenderloin. What should I do with it? I threw it into the freezer already...

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  1. ipsedixit RE: melanie1128 Dec 29, 2008 01:29 PM

    Meatloaf or steak tartare come to mind.

    1. scubadoo97 RE: melanie1128 Dec 29, 2008 01:33 PM

      tartare or kibbeh neyeh a middle eastern tartare with bulgur wheat.

      1. Zeldog RE: melanie1128 Dec 29, 2008 06:59 PM

        Tartare would be my first thought, too. But I only use raw meat I've ground myself. If you trust your butcher, to with it. Meatloaf would be a waste of a really good cut of meat. How about kebabs using merguez style seasoning? Tenderloin is too lean for this by itself, so add a couple of ounces of diced or ground pork fat or bacon (though neither is authentic).

        To be honest, I'd take a chance and go with tartare. A little salt, pepper, olive oil, lemon juice. Yum.

        1. coll RE: melanie1128 Dec 29, 2008 11:52 PM

          Bolognese sauce is best with tenderloin.

          1 Reply
          1. re: coll
            BrownRB RE: coll Dec 30, 2008 05:28 AM

            I'd say no to tartare as what the butcher has likely ground up is all of the fat trimmings when he trimmed the filet. I'd try to make a gourmet burger from it.

          2. Paula76 RE: melanie1128 Dec 30, 2008 06:04 AM

            I would definetely make a nice burger or spicy meatballs to go with pasta or maybe chilli con carne?

            1. melanie1128 RE: melanie1128 Jan 30, 2009 12:06 PM

              Thanks everyone. I do think I'll try a gourmet burger. Now I have to decide which one? Something with gorgonzola I think...

              1 Reply
              1. re: melanie1128
                jaykayen RE: melanie1128 Jan 30, 2009 12:13 PM

                Caramelized onions, rocket, and a dab of gorgonzola. On good bread.

              2. c
                charliesommers RE: melanie1128 Jan 27, 2012 01:08 PM

                This reply is several years too late but as a retired meat cutter with over 30 years of experience I would advise against ever grinding any beef tenderloin in the first place. The only thing tenderloin has going for it is its extreme tenderness which is gained at the expense of flavor. Muscles that do little work develop little flavor, the psoas major muscle does practically nothing and therefore develops very little flavor. If you want the best tasting ground beef go for a tougher area of the cow, the chuck or shanks come immediately to mind.

                If you have something which you have been told is ground tenderloin it is probably comprised mostly of the silver-skin and other tougher parts which have been removed from the sub-primal cut in the trimming process. Use it for anything you would use regular ground beef for but don't expect any gourmet qualities.

                Ever wonder why ox tails made such delicious soup or stew? All that constant swishing to keep the rump free of flies pays off in flavor. :-)

                6 Replies
                1. re: charliesommers
                  acgold7 RE: charliesommers Jan 27, 2012 01:12 PM

                  Charlie, you are my new hero. Why anyone would actually grind real tenderloin is beyond me.

                  1. re: charliesommers
                    scubadoo97 RE: charliesommers Jan 27, 2012 05:47 PM

                    Steak tartare is one thing to use the filet for. I've used the chain for this and it still works well but is you want super clean....

                    1. re: scubadoo97
                      charliesommers RE: scubadoo97 Jan 27, 2012 06:21 PM

                      Steak tartare is best when made from a more flavorful cut such as sirloin and should never be ground but should rather be finely minced with a sharp knife.

                    2. re: charliesommers
                      magiesmom RE: charliesommers Jan 27, 2012 06:26 PM

                      my mother always got "neck and tenderloin" form the butcher for hamburgers. They were good!

                      1. re: magiesmom
                        BrownRB RE: magiesmom Jan 31, 2012 05:03 AM

                        I think the original poster did not mean grinding up good lean tenderloin. When you buy a whole tenderloin in the sealed plastic bag it is a very rough cut. The butcher then can trim and tie it for you. There is a lot of trimmings involved - more than one pound on a large filet - that is what is being ground up, There is definitely some fat and connective tissue involved. You would never want to eat it as stake tartare, hence grinding it up.

                        1. re: BrownRB
                          Landofkaz RE: BrownRB May 18, 2012 08:03 PM

                          Ok for those who live in a perfect world. I live in a "developing country" and have had no beef that I trust. I can order the elusive beef tenderloin and whole chickens through our company. While the BT would not normally be ground we are starving for the taste of ground beef recipes. I'm thinking of dicing into 1" cubes the partially thawed tenderloin adding some bacon, fresh, garlic, and oregano to make some meat balls to grill. Any thoughts-guidance-ideas would be appreciated!

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