Are you wondering what to do with your beef trimmings? These beef trimmings can have a wide variety of uses!
They can add incredible flavor to some recipes. So make sure you find out the best ways to use these trimmings!
Table of contents
Why Trim A Beef Tenderloin?
If you’re a fan of steaks, I’m sure you are all familiar with this prized cut of beef. The tenderloin or beef fillet is from the loin of the cow. This muscle does not bear any weight so it doesn’t work on or tough.
The result is deliciously soft meat which is usually cut into tender pieces of steak to enjoy.
The reason why trimming is so important is due to the fact these tenderloin steaks need to be as meaty as possible without any interconnective tissue or sinew.
The trimming will also make the meat aesthetically pleasing.
Fun Fact: A tenderloin steak is the most expensive cut from a cow. American Wagyu beef tenderloins can go for prices as high as $60 per pound.
Inedible Beef Tenderloin Trimmings
What bits of trimming are not for consumption?
The reason we trim a piece of meat is usually to get rid of the undesirable silver skin, any excess beef skin, or thick leftover fat which are all inedible.
These parts are usually coming from a cut of cheap meat or fatty meats that need a bit of extra love before cooking.
In an untrimmed tenderloin, there may be some silver skin that can be removed and disposed of but that’s about it as there is usually no intermuscular fat.
I hope this sums up what trimmings to give to the cat or to put in the compost.
Edible Beef Tenderloin Trimmings
So what trimmings might we want to use, beef lovers?
Well, any off-cut of the actual meat is fine and you might also want to keep a little fat or what is known as beef tallow.
Below I have made some technique suggestions on what could be used for the trimmings followed by a recipe.
I hope you are hungry!
Tip: If you’re not cutting up a whole tenderloin, your butcher will likely have cheap trimmings for sale which can be used for the below recipe ideas.
Do You Have Brisket Trimmings?
Not sure what to do with your brisket trimmings?
Using them in burgers is declious but you can also use them for brisket ice cream!
See the list of ideas for brisket trimmings here.
5 Ways to Use Beef Tenderloin Trimmings
Below are 5 ways to use your beef trimmings.
Curing The Beef Trimmings
Humans have had beef with salt for centuries and who doesn’t love some Pitboss jerky?
Curing with a variety of leftover beef tenderloin trimmings will keep for a long time with endless ingredient possibilities.
Tenderloin Trimmings Low & Slow
Perhaps low and slow to break down those proteins is better suited for you. Why not make a beautiful beef stew with an array of vegetables?
You could also make a beef stock or killer gravy.
Stir-fry the Tenderloin Trimmings
Simple and effective. Cut the trimmings like you would a strip steak and fry with egg noodles or roast them into beef kebabs.
Beef Tenderloin Dripping
I know it doesn’t sound appetizing but have you had chips fried in beef tallow? Why not keep a glob of beef fat in a jar to have on a special occasion.
Smoked Beef Tenderloin
Below I have a recipe for both smoked and grilled beef tenderloin
Here is the recipe for grilled beef tenderloin here.Then you have to try smoked beef tenderloin, both methods are tested to ensure you end up with a juicy and tender piece of beef!
Our Method For Tenderloin Beef Trimmings
This Russian winter-warmer dish makes an affordable and delicious dinner with a real kick of beefy flavor.
I hope you enjoy this with a decent wine as I will.
What You Need
- Beef Trimmings (300g)
- White rice (400g)
- Hot English mustard (Tablespoon)
- Crème fraîche (100g)
- 1 White onion diced
- 2 cloves of garlic
- Salt
- Ground pepper
- Button mushrooms (200g)
- Tablespoon of cornstarch
- Olive oil
- Butter
- 100ml beef stock
- Smoked paprika to garnish
- Parsley to garnish
Equipment
- Stovetop (electric or gas)
- Iron skillet
- Saucepan
- Knife
Tenderloin Trimmings Stroganoff
Step 1: Soaking And Cooking The Rice
- Soak the rice until the water clears to remove excess starch.
- Bring 625ml water to boil in a saucepan.
- Add 10g of salt and then the rice.
Step 2: Frying Off The Vegetables And Trimming
- Finely dice the onion and garlic and chop the mushrooms.
- Put a dash of olive oil in the skillet on high heat and add the onion and mushrooms with a pinch of salt. In 6-8 minutes the onions should be translucent with the mushrooms reduced to half their size.
- Turn the heat on low, add a knob of butter, garlic and fry for roughly 1-2 minutes.
- Tip the veg out of the frying pan onto a plate.
- Turn the heat up on the skillet and add the beef trimmings with a little more oil.
- Sear off the trimmings for 5 minutes or until cooked through, then add back in the vegetables and turn heat to low.
Step 3: Building The Sauce and Garnish
- Add the stock and mustard and let reduce a little which should take 1-2 minutes. Add the cornstarch. If too thin, mix with a little water.
- Add the crème fraîche and slowly cook until the desired creamy texture.
- Season to taste and take off the heat.
- Add chopped parsley and paprika.
Step 4: Serving The Dish
- Check the rice is cooked and drain any excess water.
- Plate up the rice, add the stroganoff sauce with the beef trimmings and enjoy!
Tenderloin Trimmings Stroganoff
Equipment
- Stovetop (electric or gas)
- Iron skillet
- Saucepan
- Knife
Ingredients
- 300 g Beef Trimmings
- 400 g White rice
- 1 tbsp Hot English mustard
- 100 g Crème fraîche
- 1 White onion diced
- 2 cloves of garlic
- Salt to taste
- Ground pepper to taste
- 200 g Button mushrooms
- 1 tbsp of cornstarch
- Olive oil
- Butter
- 100 ml beef stock
- Smoked paprika to garnish
- Parsley to garnish
Instructions
Step 1: Soaking And Cooking The Rice
- Soak the rice until the water clears to remove excess starch.
- Add 10g of salt and then the rice.
- Bring 625ml water to boil in a saucepan.
Step 2: Frying Off The Vegetables And Trimming
- Finely dice the onion and garlic and chop the mushrooms.
- Put a dash of olive oil in the skillet on high heat and add the onion and mushrooms with a pinch of salt. In 6-8 minutes the onions should be translucent with the mushrooms reduced to half their size.
- Turn the heat on low, add a knob of butter, garlic and fry for roughly 1-2 minutes.
- Tip the veg out of the frying pan onto a plate.
- Turn the heat up on the skillet and add the beef trimmings with a little more oil.
- Sear off the trimmings for 5 minutes or until cooked through, then add back in the vegetables and turn heat to low.
Step 3: Building The Sauce and Garnish
- Add the stock and mustard and let reduce a little which should take 1-2 minutes. Add the cornstarch if too thin mixed with a little water.
- Add the crème fraîche and slowly cook until the desired creamy texture.
- Season to taste and take off the heat.
- Add chopped parsley and paprika.
Step 4: Serving The Dish
- Check the rice is cooked and drain any excess water.
- Plate up the rice, add the stroganoff sauce with the beef trimmings and enjoy!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
