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Beef Tenderloin scraps

post #1 of 6
7/12/12 at 6:32pm
Thread Starter 

Hi everyone, I need some help. The restaurant I currently work in does filet mignon, but does sell center cut filets, it uses pieces. I would like to go to center cut, but i need some options on how to use the head and tail pieces. Anyone have any ideas?

 

Thanks in advance

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post #2 of 6
7/12/12 at 10:41pm

Stroganoff.  Kabob.  Tartare. 


Edited by boar_d_laze - 7/13/12 at 8:21am
What were we talking about?
 
http://www.cookfoodgood.com
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post #3 of 6
7/13/12 at 5:20am

Tenderloin burger or just use the grind meat in another dish. You can virtually grind the entire chain this way and loss is minimal.

Lower food cost, Higher quality product = No brainer.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #4 of 6
7/16/12 at 9:45am

I make sliders out of the bigger sections (3 for 9.95) and quesadillas (10.95)  out of the chain.  Just skin out the silver skin.  By the time I am done, they have paid for the entire tenderloin so my double cuts and petites steaks cost me nothing.

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post #5 of 6
7/16/12 at 10:13am

I used the leftover Tenderloin for Beef Medallions Bearnaise and also like BDL said Kabobs. They use to sell Beef Tenderloin ends and pcs at one time. At home I use it for Stew, Beef tips, Stroganoff, Fajitas, Tacos, Hot Wok Stir fry, pepper steak, and so on.......................ChefBillyB

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post #6 of 6
7/17/12 at 2:18pm

This bald guy likes to make tartar first, then grind up whatever is left to add to burgers or quesidillas, super high %age yield

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