buckytom
Chef Extraordinaire
i bought a whole, untrimmed australian beef tenderloin a coupla days ago for a song ($3.99/lb.).
it's a nice sized chunk o' meat, sort of resembling a club with a tapering handle. so far, i've found out that the club end is actually part of the sirloin, and the tapered handle is called the tail, even though it's actually from the short loin, towards the front of the beast.
now, i've bought trimmed (what i thought were) "whole" tenderloins before, which i simply sliced into steaks. but, i've never attacked the real whole, untrimmed thing with a knife before.
saturday night, i opened the shrink wrap just on the tapered end and sliced off the last 8 or 10 inches. i peeled off a small strip along the length, and sliced away the silverskin in between, eventually getting 3 nice thick filet mignons from the heart of the tenderloin, and a cup or so of good scraps.
my question is what can i do with all of the scraps; the long, thin, sinewy strip that runs the length of the thicker center strip or heart, and the bigger chunk of meat at the sirloin or club end?
i was thinking of simply roasting or grilling the larger chunks from the sirloin end, or maybe a roulade or wellington like thing, and possibly chopping up the tail end scraps for burgers. can ground beef be made with a knife, or does it need to be forced through a grinder?
all suggestions, especially recipes, are greatly appreciated.
it's a nice sized chunk o' meat, sort of resembling a club with a tapering handle. so far, i've found out that the club end is actually part of the sirloin, and the tapered handle is called the tail, even though it's actually from the short loin, towards the front of the beast.
now, i've bought trimmed (what i thought were) "whole" tenderloins before, which i simply sliced into steaks. but, i've never attacked the real whole, untrimmed thing with a knife before.
saturday night, i opened the shrink wrap just on the tapered end and sliced off the last 8 or 10 inches. i peeled off a small strip along the length, and sliced away the silverskin in between, eventually getting 3 nice thick filet mignons from the heart of the tenderloin, and a cup or so of good scraps.
my question is what can i do with all of the scraps; the long, thin, sinewy strip that runs the length of the thicker center strip or heart, and the bigger chunk of meat at the sirloin or club end?
i was thinking of simply roasting or grilling the larger chunks from the sirloin end, or maybe a roulade or wellington like thing, and possibly chopping up the tail end scraps for burgers. can ground beef be made with a knife, or does it need to be forced through a grinder?
all suggestions, especially recipes, are greatly appreciated.