Beef tenderloin is prized for its tenderness and rich flavor, but the trimmings often get overlooked. Instead of letting these flavorful pieces go to waste, we can transform them into delicious dishes that make the most of every bit. Using beef tenderloin trimmings not only reduces waste but also adds a unique depth to recipes that call for smaller cuts of meat.
In this collection of beef tenderloin trimmings recipes, we’ll explore simple and creative ways to turn these leftover pieces into mouthwatering meals. From hearty stews to savory stir-fries, these recipes maximize flavor while keeping things budget-friendly. Let’s dive into ideas that help us enjoy every part of this premium cut without sacrificing taste or quality.
Ingredients
To make the most of beef tenderloin trimmings in our recipes, choosing the right ingredients is essential. Below, we outline the core components and flavorful enhancements that bring out the best in these tender, rich cuts.
Essential Ingredients for Beef Tenderloin Trimmings
- Beef tenderloin trimmings – approximately 1 to 1.5 pounds, well-trimmed and cut into bite-sized pieces
- Olive oil or vegetable oil – 2 tablespoons for searing and cooking
- Garlic cloves – 3, minced, to complement the meat’s natural richness
- Onion – 1 medium, finely chopped, adds sweetness and depth
- Beef broth – 1 cup, for creating rich stews or braises
- Salt – 1 teaspoon, to enhance natural flavors
- Black pepper – ½ teaspoon, freshly ground for a subtle heat
Optional Seasonings and Add-Ins
We recommend these add-ins to elevate the texture and complexity of your dishes made with beef tenderloin trimmings:
| Ingredient | Purpose | Suggested Amount |
|---|---|---|
| Fresh rosemary | Adds aromatic, piney notes | 1 teaspoon, finely chopped |
| Thyme | Earthy and slightly minty flavor | 1 teaspoon dried or 2 teaspoons fresh |
| Red wine | Deepens flavor, tenderizes the meat | ½ cup, optional for braises or stews |
| Worcestershire sauce | Enhances umami and savory profile | 1 tablespoon |
| Mushrooms | Adds a meaty texture and earthy taste | 1 cup, sliced |
| Carrots | Brings natural sweetness and color | 1 cup, diced |
With these ingredients, we transform beef tenderloin trimmings into unforgettable dishes that optimize both flavor and value.
Tools and Equipment
To transform beef tenderloin trimmings into flavorful dishes, having the right Tools and Equipment is essential. These tools ensure precision and efficiency while enhancing the quality of each recipe we prepare.
Recommended Kitchen Tools
We rely on these basic kitchen tools to handle and cook our tender beef trimmings with ease and finesse:
- Chef’s knife — A sharp, versatile knife for trimming, slicing, and dicing beef pieces cleanly.
- Cutting board — A sturdy surface to safely cut and prepare the trimmings.
- Mixing bowls — For marinating and combining ingredients.
- Measuring spoons and cups — To ensure accurate seasoning and liquid quantities.
- Cast iron skillet or heavy-bottom pan — Ideal for searing or sautéing trimmings evenly.
- Tongs — For turning meat without piercing, preserving juices.
- Wooden spoon or silicone spatula — To stir and combine ingredients gently during cooking.
- Fine mesh strainer (optional) — Useful for straining sauces or broths.
Special Equipment for Handling Trimmings
Handling beef tenderloin trimmings may require some specialized equipment to maximize flavor and texture:
| Equipment | Purpose | Recommended Features |
|---|---|---|
| Meat grinder | Mince trimmings into ground beef for patties or filling | Manual or electric with coarse/fine plates |
| Food processor | Quickly chop or blend trimmings for stuffing or tartare | Pulse control to avoid over-processing |
| Mandoline slicer | Thinly slice any accompanying vegetables or trimmings | Adjustable thickness settings |
| Vacuum sealer | Seal trimmings for marinating or sous vide cooking | Compatible bags and airtight seal |
| Sous vide immersion circulator | Precisely control temperature for tender results | Digital controls with timer |
Equipping our kitchen with these tools helps us efficiently convert beef tenderloin trimmings into mouthwatering dishes by ensuring optimal preparation and cooking techniques. We recommend prioritizing a reliable knife and a heavy-bottom skillet as foundational essentials, then expanding with special equipment based on recipes.
Preparation
Proper preparation of beef tenderloin trimmings is essential to unlock their full flavor potential and ensure tender, juicy results in our dishes. Let’s dive into the best techniques to trim and prep these valuable pieces efficiently.
How to Trim Beef Tenderloin Properly
Trimming beef tenderloin requires precision to maximize usable meat and minimize waste. Follow these steps to get the most from your trimmings:
- Start with a sharp chef’s knife and a sturdy cutting board.
- Remove the silver skin carefully by sliding the knife under it at a shallow angle, pulling taut with your other hand.
- Trim away any excess fat and connective tissue without sacrificing the tender muscle underneath.
- Cut the trimmings into uniform pieces to ensure even cooking and proper texture.
“Remember: Proper trimming is key to maintaining the tender flavor profile typical of beef tenderloin while eliminating tough or chewy bits.”
Preparing the Trimmings for Recipes
Once trimmed, prepare the trimmings based on the recipes we are focusing on. Here is a quick guide for handling the trimmings to fit various recipe needs:
| Preparation Step | Purpose | Recommended Tools |
|---|---|---|
| Cut into small cubes | Ideal for stews and stir-fries | Chef’s knife, cutting board |
| Pulse in food processor | For ground beef blends or tartare | Food processor |
| Marinate gently | Enhances tenderness and flavor | Mixing bowl, plastic wrap |
| Sear before slow cooking | Locks in juices and builds rich crust | Cast iron skillet, tongs |
- Before cooking, season trimmings lightly with salt and black pepper.
- Use olive oil or butter for searing to develop a golden-brown crust.
- If marinating, allow at least 30 minutes with herbs, garlic, or Worcestershire sauce to infuse flavor deeply.
Beef Tenderloin Trimmings Recipes
Using beef tenderloin trimmings creatively allows us to enjoy tender, flavorful dishes while minimizing waste and saving money. Below are five versatile recipes that transform these precious scraps into standout meals.
Beef Tenderloin Trimmings Stir-Fry
This quick stir-fry delivers a tender, savory meal bursting with fresh vegetables and bold seasonings.
Ingredients
- 1 pound beef tenderloin trimmings, cut into thin strips
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp freshly grated ginger
- Salt and pepper to taste
Instructions
- Heat olive oil in a heavy-bottom skillet over medium-high heat.
- Add garlic, onion, and ginger; sauté until fragrant, about 2 minutes.
- Toss in beef strips; cook, stirring frequently, until beef is browned but still tender, about 3-4 minutes.
- Add bell pepper and broccoli; stir-fry 3-5 minutes until vegetables are crisp-tender.
- Stir in soy sauce and Worcestershire sauce; cook 1-2 more minutes to combine flavors.
- Season with salt and pepper; serve immediately over steamed rice or noodles.
Beef Tenderloin Trimmings Meatballs
These tender meatballs make an elegant appetizer or dinner paired with a savory sauce.
Ingredients
- 1 pound beef tenderloin trimmings, finely chopped or ground
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- In a large bowl, combine beef trimmings, breadcrumbs, egg, garlic, Parmesan, parsley, salt, and pepper. Mix gently until combined.
- Shape mixture into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat.
- Cook meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
- Serve with marinara sauce or your favorite dipping sauce.
Beef Tenderloin Trimmings Beef Burgers
Elevate your burger game using tender beef trimmings for juicy, flavorful patties.
Ingredients
- 1 pound beef tenderloin trimmings, ground
- 1 small onion, grated
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper
- Burger buns and preferred toppings
Instructions
- Combine ground beef trimmings, grated onion, Worcestershire sauce, salt, and pepper in a bowl. Mix lightly but thoroughly.
- Form into four equal patties, pressing gently to avoid compacting too tightly.
- Preheat grill or skillet to medium-high heat.
- Cook burgers 3-4 minutes per side for medium-rare or longer to desired doneness.
- Toast buns and assemble burgers with toppings like cheese, lettuce, tomato, and sauces.
Beef Tenderloin Trimmings Stew
Slow-cooked to perfection, this stew highlights the tenderness of beef trimmings with a rich flavor profile.
Ingredients
- 1.5 pounds beef tenderloin trimmings, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown beef cubes in batches to avoid overcrowding. Remove and set aside.
- Add onion, garlic, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in tomato paste and cook 1 minute.
- Return beef to pot; pour in beef broth and red wine.
- Add rosemary and thyme; bring to a simmer.
- Cover and reduce heat to low; cook 1.5 to 2 hours until beef is tender and flavors meld.
- Season with salt and pepper before serving.
Beef Tenderloin Trimmings Tacos
These tacos showcase tender beef with vibrant toppings for a flavorful handheld feast.
Ingredients
- 1 pound beef tenderloin trimmings, diced or ground
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper
- Corn or flour tortillas
- Fresh cilantro, diced onions, lime wedges, and salsa for topping
- Heat olive oil in a skillet over medium-high heat.
- Add beef trimmings and cook until browned, breaking up ground pieces if used.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper; cook 2 minutes until fragrant.
- Warm tortillas in a dry pan or microwave.
- Fill tortillas with beef mixture; top with cilantro, onions, salsa, and a squeeze of lime.
| Recipe | Beef Tenderloin Trimmings (pounds) | Cooking Time (minutes) | Key Flavors |
|---|---|---|---|
| Stir-Fry | 1 | 15 | Soy, garlic, ginger |
| Meatballs | 1 | 10 | Parmesan, parsley, garlic |
| Beef Burgers | 1 | 8 | Onion, Worcestershire |
| Stew | 1.5 | 120 | Rosemary, red wine |
| Tacos | 1 | 15 | Chili powder, cumin |
Cooking Instructions
Cooking with beef tenderloin trimmings requires careful attention to preserve their tender texture and rich flavor. Here, we outline practical tips and detailed steps to help us transform these prized scraps into mouthwatering dishes.
General Cooking Tips for Trimmings
- Use high heat for quick searing. Start with a hot cast iron skillet or heavy-bottom pan to brown the meat quickly, locking in juices and flavor.
- Avoid overcooking. Since trimmings are small cuts, they cook faster. Aim for medium-rare to medium doneness to maintain tenderness.
- Season generously but appropriately. Season with salt and freshly ground black pepper before cooking to enhance natural flavors. Consider complementary herbs like rosemary and thyme for depth.
- Let meat rest. After cooking, allow the trimmings to rest for 5 minutes. This redistributes juices, keeping the meat juicy.
- Adjust cooking method by recipe. Use stir-frying for thinly sliced pieces, slow-cooking for stews, or pulsing in the food processor for ground applications.
| Tip | Purpose | Application |
|---|---|---|
| High heat searing | Locks in juices and develops crust | Stir-fry, pan-seared trimmings |
| Moderate seasoning | Enhances natural flavor without overpowering | All recipes |
| Proper resting | Retains moisture and tenderness | After pan-searing and roasting |
| Cooking method match | Preserves texture and maximizes flavor | Stir-fry, stew, meatballs, burgers |
“Remember, treating the trimmings with the same care as premium cuts unlocks their full potential in our dishes.“
Step-by-Step Recipe Directions
For a Quick Stir-Fry Using Beef Tenderloin Trimmings:
- Prep the meat: Cut the trimmings into thin, even strips about 1/4 inch thick.
- Season: Toss with salt, black pepper, and a teaspoon of minced garlic.
- Heat the pan: Place a heavy-bottom skillet or cast iron pan over high heat and add 2 tablespoons of olive oil.
- Sear the trimmings: Add the beef strips in a single layer. Sear for 1-2 minutes without stirring, then toss and cook another 1-2 minutes until browned but still pink inside.
- Add aromatics: Toss in sliced onions, bell peppers, and optional mushrooms. Stir-fry for an additional 3-4 minutes until vegetables are tender-crisp.
- Finish: Splash 1/4 cup beef broth and a teaspoon of Worcestershire sauce, stirring until sauce reduces slightly. Remove from heat and rest 2 minutes before serving.
For Slow-Cooked Beef Stew with Tenderloin Trimmings:
- Cube the trimmings: Cut the trimmings into 1-inch cubes to ensure even cooking and tenderness.
- Brown the meat: Heat 2 tablespoons olive oil in a cast iron Dutch oven over medium-high heat. Brown beef cubes in batches to avoid overcrowding, about 3 minutes per side.
- Sauté vegetables: Remove meat, then add chopped onions, carrots, and mushrooms. Cook until softened, 5-7 minutes.
- Deglaze: Pour in 1/2 cup red wine or beef broth, scraping up browned bits from the bottom.
- Combine ingredients: Return beef to the pot, add 2 cups beef broth, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme.
- Simmer low and slow: Cover and cook on the stove or in a 325°F oven for 2 to 2.5 hours until beef is tender.
- Adjust seasoning: Taste and add salt and pepper as needed. Remove herbs before serving.
For Beef Tenderloin Meatballs:
- Prepare ground trimmings: Pulse beef trimmings in a food processor until coarsely ground.
- Mix ingredients: In a bowl, combine ground beef, 1 beaten egg, 1/4 cup breadcrumbs, 1/4 cup finely diced onion, 2 cloves minced garlic, 1 tablespoon Worcestershire sauce, salt, and pepper.
- Form meatballs: Roll mixture into 1.5-inch balls, about 16-18 meatballs total.
- Cook: Heat 2 tablespoons olive oil over medium heat. Brown meatballs on all sides, turning gently, about 8-10 minutes.
- Finish cooking: Add 1 cup beef broth or tomato sauce, cover, and simmer 10 minutes until cooked through.
Make-Ahead and Storage Tips
Proper make-ahead and storage techniques ensure that our beef tenderloin trimmings remain fresh, flavorful, and ready to use whenever we want to create delicious meals. Let’s explore the best ways to store, freeze, and reheat these valuable meat pieces.
How to Store Beef Tenderloin Trimmings
To maintain the tender texture and rich flavor of beef tenderloin trimmings, follow these important storage tips:
- Refrigerate promptly: Place trimmings in an airtight container or tightly wrapped in plastic wrap immediately after trimming.
- Use within 2 days: Fresh trimmings stored in the fridge should be cooked or frozen within 48 hours for optimal flavor and safety.
- Label and date: Always label containers with the packing date to keep track of freshness.
- Avoid overcrowding: When storing in the fridge, keep trimmings in a single layer or shallow dish to allow proper air circulation and prevent spoilage.
| Storage Method | Container Type | Max Storage Time | Notes |
|---|---|---|---|
| Refrigeration | Airtight container/plastic wrap | 2 days | Keep at or below 40°F (4°C) |
| Short-term Freezing | Vacuum seal or freezer bags | Up to 3 months | Prevent freezer burn, thaw properly |
“Handling our beef tenderloin trimmings with care during storage maximizes their potential in any recipe.”
Freezing and Reheating Instructions
Freezing is an excellent option for preserving beef tenderloin trimmings without sacrificing quality. Here’s how we can do it right:
- Freeze quickly: Wrap the trimmings tightly in plastic wrap, then place them in a vacuum-sealed bag or freezer-safe bag to minimize air exposure.
- Label clearly: Include the date of freezing to monitor storage duration.
- Thaw properly: Defrost frozen trimmings in the refrigerator overnight for even, safe thawing. Avoid thawing at room temperature to prevent bacterial growth.
- Reheat gently: To maintain tenderness, reheat cooked dishes made with trimmings over low heat or use a warm water bath if sous vide equipment is available. Avoid high heat that can toughen the meat.
| Stage | Instructions | Tips |
|---|---|---|
| Freezing | Vacuum seal or double wrap | Freeze within 1 day of trimming |
| Thawing | Refrigerate overnight | Do not thaw at room temperature |
| Reheating (Cooked) | Low heat stovetop or sous vide | Retain moisture, avoid overcooking |
By following these Make-Ahead and Storage Tips, we ensure our beef tenderloin trimmings stay fresh and ready to create mouthwatering dishes anytime.
Serving Suggestions
To fully enjoy our beef tenderloin trimmings recipes, pairing them with the right sides and sauces enhances their rich flavor and tender texture perfectly.
Side Dishes That Complement Beef Trimmings Recipes
Choosing sides that balance or complement the luxurious taste of beef tenderloin trimmings allows the dish to shine. Here are some top picks that pair exceptionally well:
- Garlic Mashed Potatoes
Creamy with a hint of garlic these potatoes provide a smooth, buttery base that soaks up the juices beautifully.
- Roasted Root Vegetables
Carrots parsnips and beets roasted with rosemary enhance the earthiness of the tenderloin trimmings.
- Sautéed Green Beans with Almonds
Lightly crisp green beans tossed with toasted almonds add a fresh crunch contrasting the soft meat.
- Wild Mushroom Risotto
The umami richness of wild mushrooms elevates the beef’s savory depth in a creamy risotto.
- Grilled Asparagus with Lemon Zest
Bright citrus notes in grilled asparagus cut through the richness creating refreshing balance.
| Side Dish | Flavor Profile | Texture | Why it Works |
|---|---|---|---|
| Garlic Mashed Potatoes | Buttery, savory | Creamy | Soaks up meat juices |
| Roasted Root Vegetables | Earthy, herbaceous | Tender with crust | Complements rich flavors |
| Sautéed Green Beans | Fresh, nutty | Crisp | Adds contrasting texture |
| Wild Mushroom Risotto | Umami, creamy | Soft and velvety | Enhances savory depth |
| Grilled Asparagus | Citrusy, smoky | Slightly crisp | Refreshes palate |
Sauce and Garnish Ideas
A well-chosen sauce or garnish can transform beef tenderloin trimmings into a gourmet experience. Here are sauces and garnishes that we recommend:
- Red Wine Reduction Sauce
Simmer red wine with shallots garlic and beef stock until thickened. This sauce intensifies the rich flavor and complements the meat’s natural juices.
- Horseradish Cream Sauce
Mix horseradish sour cream lemon juice and fresh chives for a tangy creamy topping that adds brightness.
- Chimichurri
A vibrant herbaceous Argentine sauce made with parsley oregano garlic olive oil vinegar and chili flakes. It cuts through the richness with fresh acidity and spice.
- Caramelized Onions
Slowly cooked onions add a sweet savory complexity that pairs beautifully with tender beef.
- Fresh Thyme or Rosemary Sprigs
Garnishing with fresh herbs like thyme or rosemary gives a fragrant finish enhancing the dish’s aromatic profile.
| Sauce/Garnish | Key Flavors | Best Use |
|---|---|---|
| Red Wine Reduction Sauce | Deep, savory, rich | Drizzling over steaks and stews |
| Horseradish Cream Sauce | Tangy, creamy | Complementing burgers and meatballs |
| Chimichurri | Fresh, spicy, acidic | Ideal for tacos or stir-fries |
| Caramelized Onions | Sweet, rich | Topping for burgers and stews |
| Fresh Thyme/Rosemary | Herbal, aromatic | Final touch on all beef dishes |
By pairing our beef tenderloin trimmings recipes with these sides and sauces, we highlight their premium quality while creating balanced flavorful meals sure to impress.
Conclusion
Beef tenderloin trimmings offer a fantastic opportunity to create flavorful dishes without letting any part go to waste. With the right preparation and a few simple ingredients, these tender pieces can shine in a variety of recipes that suit any meal. By embracing these trimmings, we not only save money but also elevate our cooking with rich, delicious flavors.
Exploring different cooking methods and pairings lets us enjoy the full potential of this premium cut. Whether it’s a quick stir-fry or a slow-cooked stew, using tenderloin trimmings is a smart and tasty way to make every bite count. Let’s keep experimenting and savoring every morsel together.
Frequently Asked Questions
What are beef tenderloin trimmings?
Beef tenderloin trimmings are the small, leftover pieces of meat trimmed from the main tenderloin cut. They are tender and flavorful, perfect for recipes requiring smaller meat portions.
Why should I use beef tenderloin trimmings?
Using trimmings reduces waste and gives you flavorful, tender meat at a lower cost, making your meals more budget-friendly without sacrificing quality.
What ingredients do I need to cook with beef tenderloin trimmings?
Basic ingredients include olive oil, garlic, onions, beef broth, salt, and pepper. Optional add-ins like herbs, red wine, mushrooms, and Worcestershire sauce can boost flavor.
What kitchen tools are recommended for preparing beef tenderloin trimmings?
Essential tools include a sharp chef’s knife, cutting board, mixing bowls, cast iron skillet, tongs, and a wooden spoon. Optional equipment includes a meat grinder, food processor, or sous vide cooker.
How do I properly prepare beef tenderloin trimmings?
Trim the trimmings carefully to remove sinew, then cut into cubes for stews or pulse in a food processor for ground blends. Marinate or sear to enhance flavor and texture.
What are some easy recipes using beef tenderloin trimmings?
Try stir-fries, meatballs, burgers, slow-cooked stews, or tacos—the trimmings work well in these dishes, offering rich flavor and tenderness.
How should I store beef tenderloin trimmings?
Refrigerate promptly and use within two days. For longer storage, freeze in tightly wrapped containers and thaw safely in the refrigerator.
What side dishes go well with beef tenderloin trimmings?
Garlic mashed potatoes, roasted root vegetables, sautéed green beans, wild mushroom risotto, and grilled asparagus complement the beef nicely.
Can I reheat dishes made with beef tenderloin trimmings?
Yes, reheat gently to avoid overcooking. Using low heat or a microwave at medium power helps maintain moisture and tenderness.
Are there sauces that enhance the flavor of beef tenderloin trimmings?
Yes, sauces like red wine reduction, horseradish cream, chimichurri, and caramelized onions pair beautifully with these dishes. Fresh herbs add a flavorful touch.