We had friends over for Filet Mignon last night...
Had a whole Filet in the freezer that I trimmed out myself...
So... now I have all these small not quite steak sized pieces of realy nice clean meat?

I was thinking a nice Beef Stroganoff maybe? over egg noodles...
I have some nice baby bella mushrooms, onions & sherry to add...

Anyone have any other suggestions on what to make?
I have about 2 pounds of meat chunks... that have had a dry rub of garlic powder on them since yesterday noon...

Saturday night is "steak night" at our house. There are always several bites left , but not enough for a full meal. I zip lock them into the freezer for later use. I make stroganoff, beef bourginon, steak and potato soup,vegetable beef soup, and beef stew.Your filet may be a little high class for a soup or stew!

I have used filet mignon tails and trimmings to make beef stew and it really turned out nicely, very tender vs. the regular stew meat.

I have used filets for soups and stews and they are quite better than ordinary. I also think if pieces are big enough kabos could be made.

Mmmmmmm, kabobs, good idea.

What could be better? Go for it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I usually go the kabob route.

Thanks all, we are going the stroganoff route this time...
Still have two more whole filets in the freezer, so will try kabobs next time...
or maybe a balsamic reduction & blue cheese type thing...

Try a good stir fry with veggies, and an oriental sauce. It's really hard to mess up, as just about any vegs will work well, and there are so many good stir fry sauces available now. Serve with some good jasmine rice and it's also a pretty healthy meal, too.

We should have gone the Kabob route!
The stroganoff was just merely OK... we were very disappointed...
Problem is that the tenderloins have so little fat, the meat was very dry... and tasteless...
and I only browned the meat a few minutes... kept it very rare... the extra cooking in the sause ruined the dish...
I went against my basic rule with Fillet...
ONLY on the grill, very hot grill... and only for a few mins...
and cook them RARE!
AH well... live and learn... you don't know til you try...

The best part of the stroganoff was the noodles, onions and halved Baby Bella mushrooms...
I gave the meat to the dogs... They did love the Filet!

BigJim,
I should know by now to follow your suggestions, they ard always spot on!

Late to the party, but perhaps of note for next time.

When I have a whole filet I fold the tail over on itself and cook the whole thing on the grill. I cut steaks only after the filet is cooked. Leftovers are then outstanding cold or room temperature on a salad, in a sandwich, or on their own.

Yeah I agree...
but these were Australian Fillet Mignons...
LOTS of silverskin... need a lot of trimming...
and you are leftover with about 2 pounds of small (1"x1") trimmings...
I'm not a big fan of Australian Filet Mignon, at all, because of all the silverskin...
BUT at $2.99/pound... the steaks you can rescue from the whole filet is worth it...
The tails are always full of silverskin... and also laced in the steaks...
so... yield of good steaks is small, compared to a good US Filet...
BUT... $2.99 a pound compared to $10.99+ a pound is a pretty good savings, provided you are willing to spend the time to trim it out yourself...
even if the steak yeild is less than a US Filet...
The trimmed steaks are pretty good done on a hot grill, and done rare!