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Leftover Beef Tenderloin

MadMom_'s picture

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Found a good buy on beef tenderloin halves at Costco, brought home a couple, and tonight I cooked the second (larger) one. Of course, DH and I had been rummaging through the cranberry rolls all day, so neither of us was all that hungry. Had a lot of beef left over...along with sauce made by deglazing the pan and adding some stock, red wine, and mushrooms. I'm thinking it would make a good stroganoff, but wonder if anyone has any other suggestions. Chiff suggested an oriental beef salad, which sounds great. Any other ideas?

celtic_class's picture

(post #62441, reply #1 of 34)

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mmmmmmmMMMM...Stroganoff gets my vote! Great this time of year. Sounds like your halfway there with the sauce...One the other hand, I did make this salad last summer, lots of ingreds. & fussing but it was tremendous. I liked being able to use jicama
in something. Wonderful with seared rare tuna too.

SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING
Cumin, chili powder, garlic and fresh lime juice are combine in the easy-to-make spice paste. It adds lots of flavor to the beef in this recipe, but can also be used on chicken, pork, shrimp or firm fish like halibut, swordfish and shark.

Dressing
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped canned chipotle chilies in adobo sauce
2 large garlic cloves, pressed
1 cup olive oil

Salsa
2 ears fresh corn, husked
4 plum tomatoes, seeded, chopped
1 cup chopped peeled jicama
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro

Steak
1 1/2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
3 large garlic cloves, pressed
2 pounds beef tenderloin steaks (1 inch thick)

Assembly
1 avocado, halved, peeled, pitted, diced
10 cups mixed baby greens
2 small mangoes, peeled, pitted, thinly sliced

*Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

For dressing:
Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. For Salsa:
Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)

For steak:
Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.

For Assembly:
Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.

Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.

Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.
Serves 6. Bon Appétit August 1994

Celtic

MadMom_'s picture

(post #62441, reply #2 of 34)

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Thanks, CC - I'm really sort of leaning toward a salad. After it's been cold a while, and I've eaten all the winter food I want, it's sort of nice to think about a salad...besides, it's supposed to be almost 70 degrees tomorrow!

MSZ's picture

(post #62441, reply #3 of 34)

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Try beef stew. Here's a recipe I used from The Barefoot Contess Cookbook when I had leftoever tenderloin after Christmas. It was really good.

Filet of Beef Bourguignon

1 3-lb. filet of beef, trimmed
Kosher salt
Freshly ground pepper

3 to 4 tb. good olive oil
1/4 lb. bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 Tb. tomato paste
1 sprig fresh thyme
1/2 lb. pearl onions, peeled
8 to 10 carrots, cut diagonally into 1" thick slices
3 tb. unsalted butter, at room temp.
2 tb. all purpose flour
1/2 lb. mushrooms, sliced 1/4" thick

Cut the filet crosswise into 1" thick slices. Salt and pepper both sides. Saute the slices of beef in batches with 2 to3 tb. oil until browned on the outside and very rare inside, about 2-3 min. ea. side. Remove the filets from pan and set aside on platter.

In the same pan, saute the bacon on med-low heat for 5 min until browned and crisp. Romve bacon and set aside. Drain all fat except 2 tb. Add garlic and cook for 30 sec.

Deglaze pan with red wine and cook on high heat for 1 min, scraping bottom of pan. Add beef stock, tomato paste, thyme, 1 tsp. salt and 1/2 tsp pepper. Bring to boil and cook uncovered on med-high heat for 10 min. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20-30 min, until the sauce is reduced and veg. are cooked.

With a fork mash 2 tb. butter and the flour into a past and whisk into sauce. Simmer 2 min. to thicken.

Meanwhile, saute mushrooms separately in 1 tb. butter and 1 tb. oil until browned and tender.

Add the filet of beef slices, mushrooms and bacon to the pan with the veg. and sauce. Cover and reheat gently 5 - 10 min. Do not overcook. Season to taste and serve immed.

(I made this using cooked filet, but I did brown it lightly. I hope you try this, it really was good.)

Peter_Durand's picture

(post #62441, reply #4 of 34)

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."besides, it's supposed to be almost 70 degrees tomorrow! "

So rub it in already! ;-)

MadMom_'s picture

(post #62441, reply #5 of 34)

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Sounds delicious, MSZ - so many choices!

kai_'s picture

(post #62441, reply #6 of 34)

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Ooh MM, you do have a lot of ideas to choose from. At first, I thought stroganoff would be wonderful because I am craving creamy sauces and haven't had that in years. But, on second thought, thinly sliced to do w/what you like sounds even better.

If the flavor is great, which I imagine it must be, it can stand alone (I'd probably like mustard and horseradish, tho'), or sliced and fanned across mixed greens w/things like whole green beens and bite-sized quartered? red potatoes, maybe marinated in o/v & rosemary, S&P?

You could also have a pot of hot broth and fondue forks if you prefer to mix cold salad w/hot meat.

Tracy_K's picture

(post #62441, reply #7 of 34)

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Hey MM, another salad that would be a good base for the beef is the classic romaine/red onion/crumbled blue cheese/cherry or grape tomatoes (the only tomatoes that have even a bit of flavor in winter, IMO), lightly tossed with vinaigrette and topped with grilled filet. Yum.

As for stroganoff, I always make it with pork tenderloin, ever since I read an article about it in the Washington Post food section. With the sour cream sauce, I don't notice the difference at all, and it's at least half the cost. I'd be happy to post the recipe if anyone's interested, it's delish.

Marie-Louise_'s picture

(post #62441, reply #8 of 34)

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I'd be interested. I haven't eaten Beef Stroganoff in many years, but suddenly I want some!

Dutchess_'s picture

(post #62441, reply #9 of 34)

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I have been thinking of making Beef Stroganoff,too, after recently reading the Cook's Illustrated recipe. I believe it is in the latest issue. Our meat market has tenderloin at 5.99 a pound if you buy the entire tenderloin, too good to resist.

Gretchen_'s picture

(post #62441, reply #10 of 34)

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Am I the only one who makes stroganoff with sirloin? Tender and flavorful and cheaper.
I make a wild rice salad with left over roast beef. Wild rice (not a mixture), broccoli, cucumber, mushrooms, onion--whatever is in the fridge. Dressed with a tarragon vinaigrette. Too cold here for that.

Full-fledged's picture

(post #62441, reply #11 of 34)

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hmmmm interesting idea.

MEAN_CHEF's picture

(post #62441, reply #12 of 34)

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I always use my leftover tenderloin for Philly cheesesteak sandwiches.

Jean_'s picture

(post #62441, reply #13 of 34)

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We don't have Philly's in Michigan..What's your recipe?

MEAN_CHEF's picture

(post #62441, reply #14 of 34)

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Have the beef sliced super thin
Saute onion/red pepper/green pepper (add jalapenos if you like)
Sliced provolone
Hoagy rolls

Get a griddle or cast iron pan hot
Saute beef very quickly in a very hot pan with plenty of grease.

Lay rolls open on a sheetpan, add beef, veg, cheese. Put into 350 oven until hot and cheese melted

Jean_'s picture

(post #62441, reply #15 of 34)

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Thanks. Sounds like a winner. How did you get out of JD?

chiqui_new_orleans's picture

(post #62441, reply #16 of 34)

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Us, too....Princess made the BEST Philly cheesesteaks the other night with leftover roasted Prime rib, sauteed onions and mushrooms...topped with white american cheese all melted in a toasted bun!!! OHHHH YUMMMM!!!!!!

MEAN_CHEF's picture

(post #62441, reply #17 of 34)

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I had Dw call and tell them that I would "Still" be out of the country on Monday.

kai_'s picture

(post #62441, reply #18 of 34)

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Aha! Red peppers! I bet that would be a great addition. Used to have one regularly. They were delish.

I'm going to google on a hoagy roll recipe, but all that stands out in my memory is that it was tasty, longish, and seemed to do a pretty good job of holding in the juices. To me, this sandwich would be best w/a slightly crusty sourdough type, maybe w/garlic.

MadMom_'s picture

(post #62441, reply #19 of 34)

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I am soooooooooo angry. Was trying to get caught up on paying bills before this weekend, and DH was puttering around in the kitchen. When I went in, he had
b microwaved
the leftover filet and was making himself a sandwich. Probably putting peanut butter on it, but I didn't dare look. Grrrrr. Anyway, grabbed a couple hunks, added some stock, onions, etc., and some sour cream, and made myself a bowl of stroganoff. So there.

dixie_'s picture

(post #62441, reply #20 of 34)

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I hate it when DH reheats anything. I may have other uses for it in mind, but he always reheats the entire whatever instead of slicing off or dishing out just one portion.

MadMom_'s picture

(post #62441, reply #21 of 34)

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Must be a testosterone thing. First, I am not a real fan of reheated meat, and secondly, I don't think anything improves from reheating in the microwave. Oh well, I love him anyway. (She says, between clinched teeth!)

AP_on_KP's picture

(post #62441, reply #22 of 34)

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Sounds like one more reason not to get a microwave.

Jean_'s picture

(post #62441, reply #23 of 34)

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Actually, I find that if you reheat on less than full power, most foods are just as good as first time around.

dixie_'s picture

(post #62441, reply #24 of 34)

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ITA, but DH doesn't know the power levels on our microwave - he just knows full out 'cook' (100% power).

MadMom_'s picture

(post #62441, reply #25 of 34)

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dixie...maybe your DH and my DH were separated at birth?

SandraM's picture

(post #62441, reply #26 of 34)

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...hmmm, microwaves perfectly good beef, sploshes peanut butter on everything in sight...
Mad, I think your DH and my DH must have been separated at birth.

(no there's not an echo here - I just read your response to Dixie after posting mine!)

Michael_P.'s picture

(post #62441, reply #27 of 34)

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Wait, your DH microwaved the
b entire
leftover tenderloin, just to carve some off to make a sandwich? O my. Not asking the male cooks here, but, is that sort of logic a non-cooks thing or a guy thing?

MadMom_'s picture

(post #62441, reply #28 of 34)

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Yup, Michael, that's what he did. I could have cared less if he wanted to nuke a portion for himself, slather peanut butter on it, and eat it in a sandwich with a hunk of Spam! I was just piffed that he nuked the whole thing, which was a lovely medium rare before that! God love him, I have to forgive him because no other man in the world could put up with me, so I have to overlook these minor things...and frankly, I think it is a non-cook-guy thing. No woman, and no man who cooks, would do such a thing!

kai_'s picture

(post #62441, reply #29 of 34)

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Bummer MM! So, was the stroganoff OK? If it's (the remaining portion) really overdone, might as well go all the way and shred and season and fry some up for fajitas or something.

Bet in the future you can hide that baby and leave a few slices under clear wrap for him to reheat to his heart's content. People who don't cook can do some crazy things w/food, eh!

MadMom_'s picture

(post #62441, reply #30 of 34)

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Actually, the stroganoff was pretty good...had leftovers from that for dinner tonight! DH wasn't hungry because I poisoned him at lunch.