What to Do With Leftover Beef Tenderloin? Philly Sandwich Recipe

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Time needed: 30 minutes. Preheat your oven to 500 degrees F. Trim any tough connective tissue. Use kitchen twine to tie the tenderloin to ensure the meat is the same thickness all the way across. Once the meat is tied up rub the beef tenderloin with softened butter and season it with salt and pepper.

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Start with 1 pound of precooked sirloin steak. These open-faced steak sandwiches play up the popular combo of steak and garlic bread. The salsa, sour cream and garnish elevate it into a quick, satisfying meal. Substitute chopped green onions or chives for the cilantro if desired. Go to Recipe. 8 / 20. Taste of Home.

Leftover Beef Tenderloin Sandwiches Julias Simply Southern

Instructions. In a large dutch oven, saute onion and shallot in 1 Tbl. butter until just tender, add in garlic and saute an additional minute, remove and reserve. Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.

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Spread some butter on the buns and toast until golden brown. Add the remaining butter to a small skillet and heat over medium; add the sliced beef tenderloin and cook until heated through. Place the bottom portion of the sandwich rolls on a lined baking sheet; top each with some of the beef slices then top with cheese.

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Add onion and peppers to the griddle or skillet when the oil is shimmering hot. Stir every 2-3 minutes. After 5 minutes of cooking the vegetables, add the meat. Stir every 2-3 minutes for a total of 10 minutes from the start of the vegetables. Serve on a toasted sub bun and add provolone cheese.

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In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the sliced leftover beef and season with course ground salt and black pepper. If using a homemade au jus, ladle in 1/2-cup into the pan and immediately add the remaining tablespoon of butter. Use beef broth in lieu of au jus if necessary.

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A layer of sea salt, crushed garlic, and dried thyme is all that stands between you and killer leftovers. If you have a little extra time, savory compound butter also gets the job done with flying.

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Make a pizza. If you are looking for a fun way to use up your leftovers, how about making a beef tenderloin pizza? First, preheat your oven to 350 degrees F. Then, take a large beef tenderloin and slice it thinly. Next, lay the slices on a baking sheet and brush with olive oil. Season with salt and pepper to taste.

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One of the easiest and most satisfying ways to use leftover beef tenderloin is to make sandwiches. Simply slice the meat thinly and pile it high on your favorite bread or rolls. Add some fresh greens, a slice of cheese, and your favorite condiments to complete the sandwich. You can also grill or toast the bread for an extra layer of flavor and.

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Combine the arugula, green olives, cherry tomatoes, radishes, and lemon and orange juice in a mixing bowl. Place the salad on a plate and top with a parmesan shaving and salt and pepper to taste. The tenderloin should be thinly sliced and served with a salad and some coarse salt.

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Preheat your oven to 250°F. Place your beef tenderloin in an oven-safe dish and cover it with foil. Heat the beef tenderloin in the oven for 20-30 minutes, or until it reaches your desired temperature. Remove the beef tenderloin from the oven and let it rest for a few minutes before serving.

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This hearty beef tenderloin Panzanella is a steak salad with a twist. Garlicky bread, onions, watercress, and cherry tomatoes complement the tenderloin's savory flavor. This recipe will change the way you look at salads forever. 14. Leftover Beef Tenderloin Street Tacos. Make quick and mouthwatering street tacos using your leftover beef.

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Cut cooked beef into small strips. Increase the amount of beef stock to 2 cups. Then, simmer leftover roast beef stroganoff for additional 20-30 minutes covered with the lid, stirring every 5 minutes. If the beef is still tough, add more stock and cook longer, until the beef becomes tender. If the sauce becomes too thick, add more beef stock.

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In a mixing bowl, combine the arugula, green olives, cherry tomatoes, and radishes with the lemon and orange juice. Place the salad on a plate and season with salt and pepper to taste as well as a shaving of parmesan. Thinly slice the tenderloin and serve alongside the salad with a pinch of coarse salt. Bon appétit!

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Preheat the oven to 475°F. Tie the roast in 1 1/2-inch intervals if necessary and place in a large roasting pan. Season with salt and pepper. Cook the beef for 15 minutes. Pour the butter over the beef and continue roasting until it reaches an internal temperature of 130°F for medium rare, 25 to 30 minutes. (The temperature will rise 5 to 10.

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Spread some oil over the griddle. Add the onions (1 sliced), mushrooms (1 cup sliced) and peppers (sliced) to the skillet or griddle (over medium-low heat) and saute until the onions and peppers are caramelized and tender, about 7-10 minutes. Remove the peppers, mushrooms and onions to a plate with a slotted spoon.