suggestions: leftover beef tenderloin (well done)?
I have about a pound of leftover tenderloin from a roast. Unfortunately, since it's the ends, the meat is well done. Does anyone have any creative suggestions for what to do with the leftovers (hopefully ones that stretch it out to feed two people).
Since the roast is already cooked, you can leave out the searing in this recipe, but the serving method is delicious.
1 1/2-pound piece beef tenderloin (thick end), fat and sinew trimmed
3 1/2 tablespoons extra-virgin olive oil
1 large bunch watercress, trimmed
1 4-ounce jar capers, drained
1/2 cup shaved Parmesan cheese
2 tablespoons fresh lemon juice
1 French-bread baguette, sliced
2/3 cup sour cream
1/4 cup Dijon mustard
2 tablespoons olive oil
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh tarragon
Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.
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