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What to do with ground beef tenderloin?

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. Meatloaf or steak tartare come to mind.

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

      1. 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. Bolognese sauce is best with tenderloin.

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          1. re: coll

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