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Beef Tenderloin scraps

post #1 of 6
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

post #2 of 6

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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What were we talking about?
 
http://www.cookfoodgood.com
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post #3 of 6

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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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

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.

post #5 of 6

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

post #6 of 6

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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