I have cut all the steaks I can from a whole tenderloin. What would you do with the scraps?

Answer 1

What any restaurant would do, soup or chili-or grind into hamburger.

Answer 2

Since it's from the tenderloin, the scraps should be quite tender and tasty. Try using the scraps with sliced onion, mushrooms, julienned carrots, bell pepper strips in a stir fry. Make up a tasty sauce using beef broth, garlic powder, soy sauce. Thicken with a little cornstarch mixed with cold water, after everything is almost finished cooking.

Answer 3

You can make a great stir fry. Cut all your scraps in to bite size pieces.
Heat up some oil in a pan, saute some chopped onions & garlic. Add your scraps in and brown. Add some soy sauce, oyster sauce and chopped veggies like red, yellow & green peppers, carrots, green beans (or any veggies you have on hand). Stir fry for a few minutes then turn off the heat. Serve with steamed white rice. Then, enjoy!

Answer 4

Chili Roasted Sirloin with Corn Pudding
Prep: 30 minutes
Cook: 30 minutes
Servings: Serves 8-10
3 lbs. boneless beef top sirloin steak, cut 2 inches thick
2 large cloves garlic, crushed
2 tsp. chili powder
3/4 tsp. dried oregano leaves, crushed
1/2 tsp. ground cumin
-- salt and pepper as desired
1 bag (20 ounces) frozen whole kernel corn, defrosted
1 small onion, quartered
2 cups milk
3 eggs, beaten
1 box (8-1/2 ounces) corn muffin mix
1/2 tsp. salt
1 cup (4 ounces) shredded cheddar cheese

Preheat oven to 350ºF.
Combine garlic, chili powder, oregano and cumin. Press into both sides of steak.
Place steak on rack in shallow roasting pan. Do not add water or cover. Roast in 350ºF oven for 50-60 minutes or 16-20 minutes per pound. Remove steak when meat thermometer inserted in center registers 140ºF for medium-rare or 150ºF for medium doneness. Season with salt and pepper to taste. Cover steak with aluminum foil. Tent and let stand 10 minutes.
Meanwhile, combine corn and onion in food processor bowl fitted with steel blade. Cover and process until corn is broken but not pureed, scraping side of bowl as necessary.
Add milk and eggs. Process until just blended. Add muffin mix and salt and process only until mixed.
Pour mixture into greased 7-1/2 x 11-3/4 inch baking dish. Bake in 350ºF oven for 45-50 minutes or until outside crust is golden brown. Sprinkle with cheese and place under broiler so surface is 3-4 inches from heat. Broil until cheese is melted and top is crusty.
Carve steak into thin slices and serve with Corn Pudding.

Answer 5

Clean up the scraps by cutting into same size pieces. Marinate in carne asada. Grill for fajitas!

Answer 6

You could make a big pot of fresh beef stock by boiling up the 'scraps' with carrots & celery & garlic & green peppers.

Boil it down a bit, then freeze it in a few sandwich bags to use later...

Answer 7

Throw it into a crockpot with a pkg of dry italian dressing mix and 1 cup water. Let it cook overnight, then shred and put back in pot. Heat on low until lunch time and spoon onto a sub roll and have italian beef sandwiches.

Answer 8

brown the scraps in olive oil. stir in onions and garlic and cook a couple of minutes. add 1 large chopped tomato and a package of taco seasonings. simmer for 1/2 hour.
yummy tacos.

Answer 9

Use the other parts to make a beef stew, or coat the pieces of beef with flour and seasoning, then fry it the same as chicken. Serve with rice, or potatoes and gravy. good luck.

Answer 10

I like the boil them until they are mushy and keep it in the fridge to feed my cat a little everyday.
OR you can shred it and make taquitos. Or you can use it for soup stock, fereezes well.

Answer 11

Use for stew meat. Since you cook it a long time, even the toughest pieces become tender.