TravelTalkOnline Forums People Talk Recipes LF Recipe for Filet Mignon trimmings?

Hey all,
We had company last night and I trimmed up a Whole Fillet Mignon and cut two inch steaks...
OK, now I have all the trimmings, a lot of thin meat strips... most about 1"x1"x1"...
Anyone have any ideas besides pepper steak, or the like?
I have trimmed all the silver skin off it all, so it's really nice meat, just not anything like a steak cut...
probably most suited to "stew" type cut of meat...
but I'd hate to do that to Filet Mignon strips, we need it rare! or else, what's the point? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Stew is a good idea, but then you could always go retro, and use the meat cooking it in oil fondue style ?

Love the fondue idea! Fondue is back in style again!!

I heard that rumor. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Groovin.gif" alt="" />

Brian, another idea would be something along the lines of the Korean dish bulgoki. The beef is marinated in a soy, sesame, and ginger marinade and then grilled on a griddle. You could do it in a cast iron pan as well. Don't have a recipe, but I'm sure you could find one on Zaar or Allrecipes.

I have used the trimmings and tail before to make stew and it really does turn out nicely. Why not marinate it and grill it? You can use whatever marinade you like.

I smell fajitas

Ooooo... now that's hitting it right on the nosey!!! Yummmm... Just the suggestion I was looking for! Perfect!

Alton Brown did a show recently on how to trim a filet minon and what to make with the trimmings. I can't remember now, but I thought it was a great idea. He actually got 3 meals out of a whole filet.

It's not exactly stroganoff season, but I love this recipe.

Beef Stroganoff With Brandy

This version of beef stroganoff you would be proud to serve your relatives and friends.

2 tablespoons olive oil
3 pounds beef tenderloin, trimmed, cut in 3 inch x 1 inch x 1/4 inch strips
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
2 medium onions, chopped
4 cloves garlic, minced
16 ounces fresh mushrooms, sliced 1/4 inch thick
1 cup low sodium beef broth
1 1/2 cup low fat sour cream
1/2 cup brandy
6 tablespoons fresh parsley, minced

1. In a large nonstick skillet, heat the oil over high heat. Brown the beef for 2 minutes, transfer to a warm platter, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Melt the butter in the skillet over moderate heat. Add the onions and garlic and saute for 2 minutes or until onions are tender, then stir in the mushrooms, cover and cook for 3 minutes. Uncover and stir in the remaining salt and pepper, and add the beef broth. Bring to a boil, stirring to scrape up any browned bits, and boil, uncovered for 2 minutes.

3. Remove the skillet from the heat and whisk in the sour cream until smooth. Stir in the beef and any juices that have collected on the platter. Add brandy and place over low heat and stir constantly just until heated through (don't let the sauce boil). Turn heat off and place Stroganoff in a serving dish and sprinkle with parsley. Serve over whole grain pasta cooked al dente.
Makes 12 servings.

Anon / Patty H.

Wow, looks delicious!

Thanks everyone, some good recipes here!
I ended up cutting the trimmings in 1"x1"x3" strips...
sauted, slowly, two large onions cut very thick, til lightly carmelized...
then added meat til just browned but still rare in the centers...
served with mashed purple top turnips with a sweet potato mixed in... and a whole bunch of sugar snap peas!
It was really nice...
some egg noodles w/parsley & butter for a side would have gone really well, hind sight is always the best sight!