Making use of Leftovers

[discgolfjoe]

Okay, so I've got about 200 pan full of tenderloin scraps. Mostly chains from PSMO tenderloins. I've got to use it before it goes bad; I'd really hate to have to throw it out. Anyone have any ideas of how I can sell this meat aside from fajitas, ground meat or soups?

 

[petemccracken]

Beef Bourguigon

Loin Tips on Egg Noodles

Brochettes

Beef Stroganoff

 

[discgolfjoe]

You know those moments where you kind of slap your forehead and say, "of course, why didn't I think of that?" I just had one of those. I'm definitely going to run Beef Bourguignon as a special tonight. Thanks a ton!

 

[shipscook]

Hey Pete, that was going to be my list, hehe, good job!!!!!
All those things seem to move well.
Nan

 

[ed buchanan]

Strogonoff,. Hungarian Beef Goulash, Beef A La Mode, Curried Beef and on and on.

 

[chefray]

Carpachio.:thumb: Slice a cleaned chain as thin as you can(get all of the fat and silver skin off). Lay the slices out between sheets of plastic and use a flat meat hammer to pound it thin. Serve it raw and cool. If the HD gets their pants in a twist over raw beef, give it a pass with a torch until it's just barely rare(about 15 seconds if you got it thin enough). It's a great appetizer and people love it with some balsamic and roasted garlic spread on top.

 

[iconoclast]

lunch special. gourmet filet (philly) cheese steaks... maybe some french fries made from scratch along side.

 

[discgolfjoe]

Hey, Ray, I love the idea of Carpachio. I think it may sell. I'm going to run tenderloin medalions with a brandy and roquefort cream sauce on Thursday, so I may do Carpachio on Friday or Saturday.

Also, PeteMcCraken: The beef bourguignon sold really really well! Thanks for the help!

 

[chefray]

The thing about carpachio is in the presentation. People will think that there's so much involved because, when it's done right, it's so tender and full of flavor. In all reality, you will have taken a tender piece of meat and pounded it flat, making it more tender. The flavor comes from the saucing. Just remember to use real balsamic and not the caramel enhanced stuff. A 12 year should be nice as the complexity of the 25 or 50 year varieties will be lost with the addition of the roasted garlic. Not to mention the price of 25 or 50 year balsamic.

 

[discgolfjoe]

The kitchen I work in carries 5 year aged balsamic. It's not the best, but it's way better than than the white vinegar + caramel coloring, with natural and artificial flavoring added.

 

[chefray]

That's close enough for sauce making.

 

[chefatrh]

I have been making tenderloin sliders with a roasted garlic aioli.  Big hit and easy.

 

[chefatrh]

Sorry, roasted garlic and goat cheese aioli.  My wife thinks goat cheese is a food group and would be mad if I forgot!

 

[momandchef]

Your wife and I have that in common /img/vbsmilies/smilies/wink.gif