Tenderloin Scraps


 
A

Andy Erickson

TVWBB Pro
What do most people do with the chain and side roast that is left after trimming a beef tenderloin. I have a couple in the freezer that I can't decide what to do with.
 
I often chop finely, cook briefly, stir into duxelles with a wine reduction, then use as a filling in mini-puff pastry tarts. Made then frozen uncooked, they can be baked directly from the freezer. Great little app.

Chopped chain makes a good filling for stuffed mushrooms or arepas, the little stuffed corn cakes of Venezuela. I also like chain to make sauces from.
 
I don't know what the side roast is, but I throw the chain away. I feel like by trimming my own, that amount of waste is made up for in the savings from buying in bulk. As I said, not sure what the side roast is, but meat that is too small in size to make into a steak, I use for kabobs. To me, the chain seems like more trouble than it's worth to get any usable meat from.
 
I use the chain for kebabs. Same with the butt capp or wahtever the large end of the whole tenderloin is called.
 
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