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suggestions: leftover beef tenderloin (well done)?

jskang47 Feb 22, 2010 06:32 AM

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).

  1. n
    normalheightsfoodie Feb 22, 2010 01:50 PM

    Quesadillas with a good selection of cheese. Slice the meet very thin and add it to the quesadilla, top with guac and salsa.

    1. b
      Brandon Nelson Feb 22, 2010 10:16 AM

      Slice it cold and have it on a salad. Well done tenderloin is already a crime against beef, don't make matters worse be introducing more heat.

      1 Reply
      1. re: Brandon Nelson
        monavano Feb 22, 2010 10:42 AM

        Cold, well done beef is better than these suggestions? Chewy and tasteless; that's the crime!

      2. junescook Feb 22, 2010 09:55 AM

        Slice thinly. Saute sliced onions and mushrooms. Stuff all into some nice French bread with your favorite cheese, wrap in foil then heat in a medium high oven (ca 375) until the bread is crispy and the sandwich is heated through.

        1. carswell Feb 22, 2010 09:11 AM

          Tian de boeuf aux légumes. So easy yet so good. http://chowhound.chow.com/topics/3071...

          1 Reply
          1. re: carswell
            jskang47 Feb 22, 2010 09:44 AM

            Thanks for the suggestions! Since it's a snow day, I appreciate that a lot of these can be put together with pantry staples!

          2. janetms383 Feb 22, 2010 07:28 AM

            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

            Mustard-Horseradish Sauce

            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.

            1. Cherylptw Feb 22, 2010 07:26 AM

              Very thinly sliced french dipped sandwich with caramelized onions & smoked gouda or a really good cheddar.

              Beef & veggie stir fry

              Chopped & added to enchilada filling

              Chopped & added to gravy to top a biscuit (i.e. biscuit & sausage gravy, except with beef)

              Chopped & used to make stuffed cabbage leaves, peppers or eggplant

              Use it to stuff wontons or dumplings

              Steak & potato soup

              1. monavano Feb 22, 2010 06:59 AM

                Breakfast tacos
                Hash browned potatoes
                chop and add to soup

                1. f
                  fourunder Feb 22, 2010 06:38 AM

                  Stroganoff....or as a topping for an Asian style bowl of noodle soup.....Julienne Strips of Beef.

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