what to doe with left over beef tenderloin
Permit'south practice something special with that leftover beef tenderloin or steak. Slice up some veggies and the meat, season, and grill or cook on the stovetop for ane of the all-time sandwiches you volition ever have.
Introduction
Last night nosotros had a whole beef tenderloin with company. We knew we had too much, simply we never like to come up brusque. Also, it is but so piece of cake just oven roast it to minimize work and maximize talk time.
I have a pound of cooked beef tenderloin. What to practice? I have been wanting to try a Philly sandwich, so it was time to become it done.
I spent 5 minutes getting the french fries cut and going (See Easiest French Fries Ever) then put the griddle on the grill to preheat on high and started cut.
My Rating
A very squeamish lower 5 or loftier 4.
📋Ingredients
Beef
This recipe calls for about 1 to 1 ½ pounds of leftover beef tenderloin or steak. You lot can scale that up or downwards for your needs.
Endeavor to cut your beef across the grain. Cut to about ¼ inch thickness and trim while you lot practice this.
Since the beef is already cooked, add it well-nigh in the middle of cooking the vegetables. If your pan or griddle can non accommodate the book, practice the vegetables offset so remove and embrace while you heat the meat and so combine to serve.
Vegetables
Ii peppers and ane medium onion cleaned and trimmed is nearly the right amount for i to one ½ pounds of meat. If you lot have more, practise an extra pepper and use a larger onion.
♨️Grill
I dear grilling things similar this. It adds something special. Yous need a big griddle or grill safe pan.
Preheat the griddle on high When hot you can subtract the grill to medium and add together a higher smoke point oil similar corn or canola. For this recipe, cooking with the hood open is fine.
♨️Stovetop
If you desire, this can hands exist done in a large skillet on your stovetop.
Apply your largest skillet and heat with the oil over medium-high rut. When the oil is shimmering, start by cooking the vegetables.
If the skillet is non big enough for the meat and vegetables combine, totally cook the vegetables, move to a dish and cover with foil while you melt the meat. Then mix the meat and vegetables together to serve.
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This recipe is listed in these categories. Meet them for more than like recipes.
🖼️Step-past-Footstep Photo Instructions
Preheat grill on high with griddle for 10-15 minutes. Add 1 tablespoon oil simply before adding veggies.
Cut meat across the grain about ¼ inch thick and trim while you lot practice the cutting.
Cut a medium onion into ¼ inch disks and so cut them in half. So cut two peppers into ¼ inch slices.
Add onion and peppers to the griddle. Stir every two-3 minutes. Continue the chapeau open.
Add ane tablespoon Worcestershire sauce, 3-4 cloves crushed or minced garlic, ½ teaspoon common salt, ½ teaspoon pepper, and ¼ -½ teaspoon crushed ruby-red pepper (optional) to the meat in a medium bowl and mix well.
Afterwards 5 minutes of cooking the vegetables, add meat and stir every two-iii minutes for a full fourth dimension of ten minutes from the offset of the vegetables.
Serve on a toasted sub bun and add provolone cheese.
📖Recipe
What to Do With Leftover Beef Tenderloin? Philly Sandwiches
Permit's do something special with that leftover beef tenderloin or steak. Piece up some veggies and the meat, season, and grill or cook on the stovetop for one of the best sandwiches you will ever have.
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Servings #/Suit if desired 4 servings
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- 1 to 1 ½ pound cooked beef tenderloin or steak - slice thin
- 1 onion - medium sliced ¼ inch slices and cut in half
- one green pepper - cut into ½ inch slices
- 1 cherry-red pepper - cut into ½ inch slices
- 1 tablespoon vegetable oil
- i tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼-ane/2 teaspoon crushed red pepper - optional
- 1 tablespoon garlic - near iii-iv cloves
Serving
- Toasted Buns
- Cheese of option
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Preheat grill on loftier with griddle for ten-15 minutes. Add one tablespoon oil just before calculation veggies. Note: Stovetop instructions in the notes below.
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Cutting meat across the grain about ¼ inch thick and trim while y'all do the cutting.
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Cut a medium onion into ¼ inch disks and so cut them in one-half. Then cutting two peppers into ¼ inch slices.
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Add onion and peppers to the griddle. Stir every 2-3 minutes. Keep the chapeau open up.
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Add 1 tablespoon Worcestershire sauce, iii-four cloves crushed or minced garlic, ½ teaspoon salt, ½ teaspoon pepper, and ¼ -½ teaspoon crushed ruby-red pepper (optional) to the meat in a medium basin and mix well.
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After 5 minutes of cooking the vegetables, add together meat and stir every 2-3 minutes for a total time of 10 minutes from the start of the vegetables.
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Serve on a toasted sub bun and add provolone cheese.
See the footstep-by-step photos in the postal service. Some recipes take an option to display the photos here with a switch above these instructions but the photos Practise Not impress.
Pro Tips
- This recipe is for 1 to i ½ pounds of cooked beef tenderloin or steak. Trim and cutting beyond the grain.
- If y'all have more beefiness, add another pepper and use a large onion.
- Do not use olive oil. Utilise an oil with a higher smoke indicate like corn or canola.
- The red pepper is optional.
- Stovetop instructions below.
- Serve as yous want, I propose topped with cheese on a toasted bun.
- Diet does not include serving items.
Stovetop Instructions
- Use your largest skillet and heat with the oil over medium-high heat.
- When the oil is shimmering, start past cooking the vegetables.
- At about 5 minutes of cooking the vegetables, add the meat.
- If the skillet is not big plenty for the meat and vegetables combine, totally cook the vegetables, move to a dish and cover with foil while you lot cook the meat.
- Then mix the meat and vegetables together to serve.
To conform the recipe size:
You may adjust the number of servings in this recipe card nether servings. This does the math for the ingredients for you. Only it does NOT adjust the text of the instructions. So you lot demand to do that yourself.
Calories : 318 kcal (16%) | Carbohydrates : seven yard (ii%) | Protein : 24 g (48%) | Fatty : 21 g (32%) | Saturated Fat : 10 g (50%) | Cholesterol : 91 mg (30%) | Sodium : 397 mg (17%) | Potassium : 544 mg (16%) | Fiber : ii grand (8%) | Sugar : 4 k (4%) | Vitamin A : 1079 IU (22%) | Vitamin C : 65 mg (79%) | Calcium : 44 mg (4%) | Iron : 2 mg (11%)
Serving size is my guess of a normal size unless stated otherwise. The number of servings per recipe is stated higher up. This is home cooking, and in that location are many variables. All nutritional data are estimates and may vary from your bodily results. To gustation ingredients such as salt will be my judge of the average used.
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Originally Published August xi, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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