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Leftover Catered Filet

c
CurlieGlamourGirlie May 17, 2009 07:26 AM

Went to an affair last night, ordered the filet of beef (which was delicious) but couldn't finish it so I took it home with me.

Any suggestions on how to give my delicious leftovers new life? (I had it cooked medium rare and it was cooked as such)

Thanks!

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  1. Sam Fujisaka May 17, 2009 07:49 AM

    My standard approach: slice thinly, prepare any spicy dipping sauce or hot mustard; eat cold with hot, plain rice.

    2 Replies
    1. re: Sam Fujisaka
      a
      Apple May 17, 2009 04:42 PM

      That sounds good. Or in a sandwich made with toasted sour dough with horseradish cream & arugula....

      1. re: Apple
        Sam Fujisaka May 17, 2009 04:44 PM

        Boy...that sounds perfect as well!

    2. s
      salsailsa May 17, 2009 05:09 PM

      MMmmm. I wish I had your problem.

      I would top some spring greens, add some blue cheese chunks, tomatoes and toss with a vinaigrette.

      1. ScubaSteve May 17, 2009 06:18 PM

        thinly sliced atop a spinach salad with raw mushrooms and sliced bermuda onion and i'd use Brianna's Poppy Seed dressing.

        1. David A. Goldfarb May 17, 2009 09:17 PM

          Steak and eggs for breakfast.

          1. a
            Agent Orange May 17, 2009 09:56 PM

            Slice thin for beefy quesadillas.

            1. DanaB May 17, 2009 11:56 PM

              It might be a little late for tonight, but when I have good steak leftovers, I slice them lengthwise, around an inch thick, heat my cast iron pan, melt some butter in the pan, and heat the slices quickly on both cut sides. I find it doesn't overcook them too much beyond the reheating, while reheating them nicely. The slices are great over rice, over salad, accompanying any leftover potatoes or side dishes, or just straight out of the pan.

              1. k
                Kater May 18, 2009 06:03 AM

                I would make Pouting Tiger Salad.

                Just because I love spicy food does not mean I want my entire face to liquefy at the table so this is a somewhat less spicy version of the infamous Thai salad.

                I start with a bed of finely shredded savoy cabbage, shredded red cabbage, shredded carrot, sprouts, coriander and thai basil. Then slice your leftover filet and arrange it on top (you can make a delicious salad from raw beef by marinating it and grilling it but you need to use up leftovers)

                Then I make a dressing of fish sauce, lime juice, palm sugar, half a sliced thai bird chile, a little sriracha, a few drops of sesame oil, ginger, a little lemongrass, lime zest and galangal.

                This is excellent on a hot day.

                1. c
                  CurlieGlamourGirlie May 19, 2009 02:17 PM

                  Thanks for all the suggestions! I wound up doling it out over 3 days of salad! Paired it with arugula, radishes, goat cheese and pistachios with balsamic vinegar!

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