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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).

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

    1. Breakfast tacos
      Hash browned potatoes
      chop and add to soup

      1. 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. 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

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

            1 Reply
            1. re: carswell

              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. 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. 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

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

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