What is a good recipe to use chunks of beef tenderloin?

Question

I recently bought a 4 pound whole beef tenderloin. I cut it up into a roast size portion, two steaks, and then I had just less than a pound of "stew meat size" pieces left. I am looking for a recipe that will make the most of the beef tenderloin chunks. I've tried allrecipes and food network, and I haven't found what I'm looking for yet. Any suggestions??

After seeing these answers I should clarify.. this is good tender meat, I am not looking for anything that will cook it to death, like stew or crock pot recipes. The stir-fry and kebob ideas are closer...any more ideas?

Once I had Beef Tips Monterey in a restaurant. It was beef in a creamy sauce with cheese and onions I think, but I have no idea how to make that. Something along those lines is what I am looking for.

Answer 1

A very simple beef stir fry.... season the beef cubes with a handful of grill seasoning, stir fry until just under the temperature you like (I prefer rare) then add a half onion chopped along with assorted chopped peppers and any other veggies you like!

Answer 2

I make a very simple Hungarian Goulash when I'm fortunate enough to get the end tenderloin cut from my local butcher.

All it takes is beef, onions, paprika, tomatoes in puree sauce, a little sea salt, white rice and butter/olive oil.

Melt the butter (or use a good quality olive oil) and brown the beef in a pot. When the beef has almost reached that perfect brown color add the onions and sautee them until they are wilted. They will have absorbed the remaining butter but not started to brown. Add a small amount of water to the pot to loosen the delicious brown specs from the bottom of the pot and add the tomatoes, paprika (to taste) and sea salt. At this point, you can either transfer the contents of the pot to a slow cooker, continue to cook it on low heat on the burner, or put it in the oven at around 275F. Because tenderloin is so wonderful, it shouldn't take more than an hour to cook on low. Prepare the rice separately. (I like aromatic Basmati, but anything will work just fine.)

Serve your goulash over the rice on a beautiful platter.

I would serve it with a Mediterranean Salad: grape tomatoes cut in half, chunks of cucumber, green and black pitted olives, sliced red onion and good Feta cheese drizzled with balsamic vinegar and a good olive oil.

I have made this dish since my college and I first tasted it at a folk music cafe in Harvard Square in the seventies. It's an oldie, but goodie.

Bon appetit.

Answer 3

Try doing something with egg noodles and a stroganoff sauce. You could also put them with some noodles and a marinara sauce and mozzarella cheese. This is just a base, I make a lot of my own things up from other recipes. Try doing that instead of using a specific recipe, it's fun! Another suggestion is drenching it in flour and slow cooking them in salsa, I make homemade, but you can use the canned stuff and then once it is tender (this takes hours on a very low heat) and you will need to add some liquid as it cooks down I add more salsa. It will turn into a gravy like substance with the chunks of beef, then serve it over steamed rice. It's very YUMMMY! My husband adds grated cheese to his. I have also done this with pork chops and pork tenders.

Answer 4

This is very delicious - In a dutch oven, drizzle your olive oil and add your seasoned beef, let it brown on all sides, the darker the better gravy you'll get. Then add slices of onion, bell pepper (if you use yellow, red and green pepper it makes a beautiful dish). Let these vegetables wilt and add to a crockpot. Peel and cut in chunks a couple of big white or red potatoes and a couple of nice big carrots, add to crockpot. Mix a couple of beef bouillon cubes in 2 cups of hot water and add to pot. Now I add about a teaspoon of minced garlic and let all this cook on high for about 4 hours or until meat is tender. I cook rice and spoon this over my rice and serve with a salad. Oh this is good eats!!!

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Beef and Peppers
contributed by Chet's Crock

2 pounds round steak, trimmed
2 medium green bell peppers, sliced thin
1/2 medium onion, finely chopped
1 cup beef broth
2 Tbs. low sodium soy sauce
1/2 tsp. ground ginger
1 clove garlic, minced
1 tsp. Worcestershire sauce

Finely chop about 1/2 of a fresh onion. Cut the steak into serving size pieces. If desired, you can brown the meat in a little hot oil before adding to slow-cooker. Place the thinly sliced pepper rings in bottom of slow-cooker, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.)

Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers. Cover and cook on low for 8-10 hours or on high for about four hours. Serve with mashed

potatoes and simply seasoned vegetables. Serves

Answer 7

like both, fruits: berries, oatmeal, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... We guess the two are great.

Answer 8

I usually do homemade, but, you can just buy the "beef stew" packet in the spice aisle of the grocery store. It gives you all the instructions you need for great beef stew.

Answer 9

stroganoff..or this time a year do kabobs...awsome n the gril..get tomatoes and onions and other veggies and put them on the skewers and place on the grill on low heat..eat up..yumm

Answer 10

stew.