need beef ideas - tenderloin pieces

It makes very good stroganoff. That's sorta along the lines of beef/noodles for hubs. At least it's creamy with noodles. Sounds like a nice dinner, is this the leftover beef from your big dinner earlier?

/tricia

Oh, good idea, triciae. He loves stroganoff, too. Do you have a fav recipe?

There were just a couple of small pieces left from the dinner party and I gobbled those up for lunch the next day! I need to find a recipe for a port wine reduction sauce. There was some of that left too. I could have drunk it as soup!

I bought a whole tenderloin a couple of weeks back...had them cut a 3 pound center chateau briand and the rest I cut into small steaks...mainly for just me. But there were about 1/2 pound of odd stuff and the other day I stuck some on a skewer with baby potatoes, chunks of peppers and tomatoes....didn't have any mushrooms....but they were very yummy!

I love beef filet so much that I almost can't bear to do anything "interesting" to it. I just season simply and grill!

I use the end pieces to make Tenderloin Tips and serve them with mashed potatoes,noodles or rice.

Beef Tenderloin Tips in Green Peppercorn Sauce
==============================================
Tailend piece of Beef Tenderloin cut into cubes (approximate one pound)

Butter
Olive oil
Cups or two of dried green peppercorns
Red wine
1 cup of beef broth
1 shallot, finely chopped
Parsley
Chives

Beurre Mani�

1 teaspoon Butter
1 teaspoon Flour
.

Add the green Peppercorns to the beef broth and bring to a boil. Turn
off heat and let sit. (This can be done in a microwave)

Heat skillet on high. Add olive oil and butter and brown meat. Don't
crowd the pan. Do it in two or three batches depending on pan size.

Don't over cook meat. It should be very rare. Remove the meat to a
bowl.

Turn heat down to medium and add the chopped shallots. Cook for just
a minute, stirring so that the shallots do not brown. Add a splash of
red wine, and simmer to reduce. Add the beef broth with peppercorns
and simmer for 5 minutes.

Mix the butter and the flour together. Whisk a little bit of the Beurre
Manie into the sauce to thicken. You probably won't need all of it.

Simmer for a few minutes. Add the meat and any juices back into the
pan. Just cook long enough to heat the meat through. Do not over
cook. The meat should still be rare. Sprinkle with chopped parsley.
Serve with mashed potatoes, rice or noodles.

If the pieces are uniform you could also make Kabobs.

Beef Tenderloin - Kabobs
========================
2 pounds beef tenderloin, cut into
Cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
Chopped/ and/or Rosemary
2 tablespoons fresh parsley
Chopped
1 cup red wine
1/2 cup olive oil
Salt
Black Pepper - Coarsely Ground

2 Green Peppers cut into squares
2 large white onions- cut into 1/4's

(option: Large Cherry Tomatoes)
. Cut beef tenderloin in to nice size cubes.

Mix together all of the other ingredients and marinate the beef for
about 4 to 6 hours.

Par Boil onions and green peppers for less than one minute. Drain and
cool in ice water.

Remove meat from Marinade and thread onto metal or wooden skewers,
placing a piece of green pepper and onion in between each piece of meat.

Grill on high heat. Turn a few times. Tenderloin should be served
rare to medium rare so these do not take long to cook, depending on
your grill.

AnnT, your tenderloin tips sound grand. I do not have green peppercorns and probably won't be able to get them at the grocery tomorrow (we are in a small, rural town). Cook's Thesaurus suggests using capers as a substitute for green peppercorns. Do you agree?

Like LindaC, I mostly season it lightly, good beef usually doesn't need much more than that to make me happy. I just saute them and eat them as is, or occasionally make kebabs.

Those beef tips of Ann T's sure look good though.

Annie