What To Do With Leftover Beef Tenderloin Roast

Beef Stroganoff {And How I Love The Leftovers}

  • 2 Tbl. butter
  • 1 onion sliced
  • 1 shallot sliced
  • 2 garlic cloves minced
  • 8 oz. fresh mushrooms sliced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 1/4 tsp. dried tarragon
  • salt & pepper
  • 1 cup leftover beef sliced into strips
  • 2 Tbl. butter
  • 2 Tbl. flour
  • 1 tsp. Dijon mustard
  • 1 Tbl. Worcestershire sauce
  • 1 oz. red wine
  • 1 cup beef stock
  • pinch cayenne pepper
  • 2 Tbl. sour cream
  • fresh minced parsley for garnish
  • Saute the onion and shallot in 1 tablespoon of oil in a large Dutch oven. butter until it’s just soft, then add the garlic and sauté it for one more minute. Then, remove and set aside.
  • Add the salt, tarragon, sage, thyme, and mushrooms next.
  • Sear the sliced beef in remaining butter, reserve.
  • Using the butter and flour to make a roux, add the Worcestershire, Dijon, red wine, cayenne, and beef stock to build the sauce. Raise to a low simmer and let sauce slightly thicken. Remove from heat and stir in sour cream.
  • Add the sliced beef, onions, and mushrooms back to the pot and reheat.
  • Serve over buttered noodles, with a sprinkling of fresh parsley.

Ingredients for Leftover Beef Tenderloin Sandwiches

  • roasted red bell peppers
  • horseradish cream or prepared horseradish sauce
  • sub rolls
  • olive oil
  • salted butter
  • leftover roast beef, leftover prime rib roast, or leftover beef tenderloin roast
  • Kosher salt
  • black pepper
  • homemade au jus or beef broth
  • caramelized or raw red onion
  • caramelized or raw sweet onion
  • sauteed mushrooms
  • Crumbled goat cheese, Havarti cheese, provolone cheese, or any other preferred cheese

What To Do With Leftover Beef Tenderloin Roast

How to Make Tenderloin Sandwiches

The best method to make the most of each sandwich’s size is to take the size of the leftover beef roast into account. With a few pantry flavor additions, three cups of thinly sliced beef can make the ideal meal for four modest sandwiches.

That said, more tender slices of beef are never wrong. Based on what you enjoy and what your eaters will eat, make your own decisions. You know…go big or go home as they say.

Preheat your oven to 225°F. Put aluminum foil on the rim of a sizable baking sheet and set it aside.

In a small saucepan, brown some salted butter. Cook for 4 to 6 minutes over medium-low heat, or until golden brown and fragrant with sweet and nutty notes. Stir in a small amount of Worcestershire sauce, then take off the heat.

Use a sharp serrated bread knife to split the rolls. I separated, creating “boats” for me to collect all the juices as I went down one side and through the middles.

Baste both inside roll halves with a pastry brush. Use just enough to coat the cut sides and add flavor.

The beef will be directly basted with any remaining brown butter after it is placed inside the rolls. This enhances the flavor of both the initial bite and each subsequent bite.

What To Do With Leftover Beef Tenderloin Roast

When the roast is still cold, slice your tenderloin for the best possible outcome. To prevent self-cuts, use a sharp kitchen knife and gently guide with your finger, keeping it at a 90° angle.

Slice the roast into paper-thin pieces until you have enough for the sandwiches. After letting some roasted red bell peppers drain on paper towels, chop them into long strips with a sharp knife.

Heat a good amount of olive oil in a big cast-iron skillet over medium-high heat. When it begins to shimmer, add the steak and season with black pepper and coarse-ground salt.

If serving with au jus, immediately add a tablespoon of butter to the pan after ladling in 1/2 cup of the mixture. If necessary, use beef broth rather than au jus, and then top with butter.

To keep the beef warm while toasting the rolls, turn the burner down to low.

After preparing the baking sheet and placing each open roll on it, preheat the oven to 4 to 6 minutes. The rolls ought to be warm but not crumbly when touched.

Take out of the oven and stuff the inside of one half of each roll with some horseradish cream or prepared jarred horseradish sauce. Offer additional tableside.

Load each sub roll generously with slices of tenderloin using the kitchen tongs. Layer with strips of the julienned roasted peppers.

Any additional toppings you wish to add should be added at this point. Because tender beef has a strong flavor all by itself, let the meat take center stage and be cautious when selecting accompaniments so as not to overpower the beef’s flavor.

Brush whatever brown butter remains over the exposed beef. Cut each sandwich in half on a sharp angle, then place the two halves on a platter.

Offer PLENTY of napkins and eat up. This is such a fantastic way to utilize leftover food and satisfy hungry stomachs at the same time.