Hey all,
We had company last night and I trimmed up a Whole Fillet Mignon and cut two inch steaks...
OK, now I have all the trimmings, a lot of thin meat strips... most about 1"x1"x1"...
Anyone have any ideas besides pepper steak, or the like?
I have trimmed all the silver skin off it all, so it's really nice meat, just not anything like a steak cut...
probably most suited to "stew" type cut of meat...
but I'd hate to do that to Filet Mignon strips, we need it rare! or else, what's the point? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

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