Leftover ideas for beef tenderloin / filet mignon?

Question

Tonight I'm making a roast tenderloin of beef (milet mignon). Since it's just me and my hunny, I'm wondering what we can do tomorrow with the leftovers? The many times I've made this before, there were plenty of people around to eat all of it.

Thanks!

Answer 1

Add some veggies and parmesean cheese and through over pasta

Answer 2

Leftover Beef Tenderloin

Answer 3

Well, if it's large enough - a whole tenderloin - just cut in half, and only cook 1/2 off it - you can freeze the other for another time. Otherwise, you could make some beautiful sandwiches with it - sliced thin and piled onto crusty rolls with a little blue cheese dressing and some arugula. Or slice up the leftovers and toss into a stir fry - that's always easy and delicious!

Answer 4

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Answer 5

You can do any of the things suggested above, many good ideas. Or you can do what I do and completely enjoy.

Slice the beef
Sprinkle on some kosher salt and fresh ground pepper.
Eat it!
Leftover beef just doesn't last in this house.

Enjoy!

Answer 6

I would put the leftover in the freezer so you're able to vary your menus. In a few days or so, you can make beef with mushrooms on rice or noodles.
Since it is such a tender cut, I would only add it last minute to heat through so you don't over cook.
Just saute' mushrooms in butter, add small amout of broth and deglaze pan, then add more broth and simmer.
( you can thicken or not) then add beef in cubes.
My husband likes onion and garlic also.

Answer 7

I dont know if you like Mexican food but heres what I do with leftover steak, First go buy some tortillas (the flour ones not hard) and shredded cheeses with tomatoes, onions jalepenoes and peppers.Shred the left over steak up into thin slices and put it all together. Or you can make steak and egg burritoes to suprise your hunny with for breakfast in bed.Just scramble some eggs put the eggs and the meat into the tortilla with melted cheese tomatoes salsa (optional) sour cream and some peppers.If you like mexican food it is very yummy!

Answer 8

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All you need to do is season your beef with what ever seasoning you like salting beef that is not room temperature will cause the meat to seize and become tough just so you know) so please do not do that it is a good idea to always bring your meat to room temp. before cooking. I would give it a nice dark sear and keep it medium rare to rare if it were me I would never want to to serve it well done. You do not need a sauce unless you desire one and if you want one use a nice beef broth in place of the wine.

Answer 9

I ran into the same problem...I made a roast and ended up with about a pound of meat that didn't get ate, so tonight i am making chimichangas:
INGREDIENTS
1 pound boneless beef chuck roast, trimmed of fat
2 tablespoons water
3/4 cup beef broth
1 tablespoon and 1-1/2 teaspoons red wine vinegar
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (8 inch) flour tortilla
1 tablespoon and 1-1/2 teaspoons butter, melted
3/4 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 cup salsa

DIRECTIONS
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
Preheat oven to 500 degrees F (260 degrees C).
Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.



I will not have to cook the beef because it's already cooked so i'm going to just warm it up with the other ingredients skipping the thirty minutes in water.

Answer 10

Make a Cornish pasty--buy some of that Pepperidge Farm puff pastry and use it for the crust. Fill the pasty with the beef (cut into bite sized pieces), shredded onion, carrot, and potatoes. Then put an egg wash on the pastry and bake in the oven until done.

Answer 11

Cold steak sandwiches. If you heat it or make the sandwich hot, the meat will become rubbery. Don't use cheese, with filet you don't need it. Just use a sub roll, some Bermuda (sweet purple) onion sliced thin, some mayo and dijon mustard and it will be great.