What can i make with leftover beef tenderloin

what can i make with leftover beef tenderloin

Leftover Beef Loin Recipes

Aug 11,  · Ingredients ▢ 1 to 1 ½ pound cooked beef tenderloin or steak - slice thin ▢ 1 onion - medium sliced ¼ inch slices and cut in half ▢ 1 green pepper - cut into ½ inch slices ▢ 1 red pepper - . Transform your deli meat into crowdpleasing sandwiches (a Philly cheesesteak is always a good idea, and these Roast Beef Horseradish Roll-Ups make meal prep so much easier), appetizers (these Asparagus Beef Bundles are easy-yet-elegant), or unexpected entrees (this top-rated Asian Pasta Salad with Beef, Broccoli, and Bean Sprouts is sure to be a hit, and this Hot Beef Sundae is comfort food .

Wondering what to do with leftover roast beef? Your leftovers best whatsapp status ever in english a makeover in these 15 easy recipes. Transform your deli meat into crowdpleasing sandwiches a Philly cheesesteak is always a good idea, and these Roast Beef Horseradish Roll-Ups make meal prep so much easierappetizers these Asparagus Beef Bundles are easy-yet-elegantor unexpected entrees this top-rated Asian Pasta Salad with Beef, Broccoli, and Bean Sprouts is sure to be a hit, and this Hot Beef Sundae is comfort food incarnate.

Whatever you're looking for, you'll find a new favorite in this collection of leftover roast beef recipes. Leftover deli meat gets a major upgrade with this beefy pasta salad.

This creamy soy-ginger dressing lends itself to customization, so you can make it as spicy or as mild as you want. Make these quick and easy sandwiches next time you're craving warm, cheesy comfort food that everyone's sure to love.

Make a delicious Mexican-inspired dish with your leftover roast beef. To complete the crowdpleasing meal, serve the burritos with one of Our Best Queso Recipes. You can substitute Italian roast beef for the regular roast beef to take this sandwich to another level. These easy sliders are perfect make-ahead appetizers. Just assemble the sandwiches and store them covered in the fridge until you're ready to bake them.

Seasoned roast beef, smoky mozzarella, red onion, and creamy horseradish sauce make these bite-sized appetizers absolutely irresistible. Eat the rest of last night's roast beef for breakfast with this deliciously simple, six-ingredient frittata recipe.

Sure, these gravy-drenched mashed potato sundaes are a bit unorthodox — but you'll have a how to make a book trailers of fun eating them. If you don't have roast beef, any leftover beef will do. Thanks for an easy and tasty recipe! These pinwheel sandwiches are ideal for meal prep: Make a big batch on Sunday, then portion them out for lunches throughout the week.

These quick canapes are simple enough to make for a light weekday meal, but elegant-looking enough to serve at a fancy dinner party. The group loved it and it was so simple to make," according to reviewer Mairi. Fact: Everything's better when it's wrapped in deli meat. Need proof? Just try this quick, easy, and absolutely delicious recipe.

Here's a five-ingredient sandwich your whole family will love. Serve alone or with a bowl of classic French Onion Soup. By Corey Williams November 09, Pin ellipsis Share. Roast Beef Horseradish Roll-Ups.

Start Slideshow. View Recipe this link opens in a new what can i make with leftover beef tenderloin. Griddle Style Philly Steak Sandwiches. Street-Market Fried Quesadillas. Roast Beef and Cheddar Frittata. Hot Beef Sundae in red and white ice cream bowls. Beef and Roasted Red Pepper Sandwiches. Beef and Caramelized Onion Canapes. Easy French Dip Sandwiches. Replay gallery. Pinterest Facebook. Up Next Cancel. By Corey Williams. Share the Gallery Pinterest Facebook.

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30 Minutes or Less

Dec 01,  · I cut the tenderloin into small cubes and quickly browned them in a large skillet, then caramelized a sliced onion in the same pan. Toss, . Jan 02,  · I have a lovely 1 1/2 lb. hunk of beautifully roasted beef tenderloin sitting in my fridge leftover from yesterday's final holiday blowout meal. I don't think I've ever had leftover tenderloin, so I'm not quite sure how to serve/treat it with the respect its price deserves.

I would roast a beef tenderloin—the ultimate centerpiece, with its crisp, burnished exterior; tender, rosy interior; and no fat whatsoever to scare off hesitant eaters.

On Christmas Eve morning, my father-in-law, John, and I drove to Niagara Produce, a cavernous food warehouse with a big take-a-ticket butcher counter.

We picked out a hefty tenderloin, the white-coated butcher tied it up for us, and we were on our way. Which I did. Nailed it. I proudly presented the roast to the table grandparents, parents, siblings, the whole gang and sliced it with panache—perfect inch-thick slices.

And then? Dead quiet. Blank stares. As I quickly learned, when you serve a medium-rare roast to a table of medium-well eaters, there is no Hail Mary you can throw, no quick fix. There is only the awkward silence of an EpicFail.

Fortunately—and I imagine with some foresight—John had also procured a glazed, spiral-cut ham for dinner. Suffice it to say, no one went hungry that evening.

But the next day—man, did we have a lot of leftover tenderloin. My wife and I put a respectable dent in it, but we could only do so much. I felt bad: What to do with all that meat? But then, while sipping a second cup of Tim Hortons coffee that my mother-in-law had brewed early that morning, a lightbulb went off. But I fondly recalled the suburban American ground-beef version my mother used to make.

That I could re-create. I cut the tenderloin into small cubes and quickly browned them in a large skillet, then caramelized a sliced onion in the same pan. Toss, toss, toss, until the kitchen was perfumed with that intoxicating aroma of browning steak and melting onions. At this point I added some store-bought chicken broth, a heaping dollop of full-fat sour cream, a spoonful of Dijon, and a few shots of Worcestershire. I never said this was fancy.

I stirred till the sauce was evenly creamy, the flavors getting to know one another, then poured it all into a shallow serving bowl. I took it straight to the table, where a big bowl of buttered egg noodles, tossed with chopped fresh parsley and chives, awaited. There was a basic green salad to go alongside, some wine, and then…very little talking. Though this time it was the right kind of silence: We were all too busy eating. It might have been a day late, but the holidays had never tasted so good.

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