buckytom
Chef Extraordinaire
i recently defrosted a block of trimmed beef tenderloin pieces that were leftover from a whole tenderloin that i bought almost a year ago. i pan fried a few slices as filet mignon steaks (i ran out of gas in the grill) the other day, but while it was ok, it wasn't as good as one would expect cooked simply with salt and pepper.
so, i was thinking what else i could do with the remaining meat. i'm guessing it's a little less than a pound of cow flesh.
my first thought was steak kew, but then i drew a blank for other ideas, so i figured i would ask here.
what would you do with beef tenderloin that was not the greatest quality anymore?
so, i was thinking what else i could do with the remaining meat. i'm guessing it's a little less than a pound of cow flesh.
my first thought was steak kew, but then i drew a blank for other ideas, so i figured i would ask here.
what would you do with beef tenderloin that was not the greatest quality anymore?