Leftover beef tenderloin is a popular preparation in the US and Europe, where leftovers of the previous day’s tenderloin is used for making various dishes. This part of the beef is also known as “eye fillet” in Australia and New Zealand and as “filet” in Germany and France. Tenderloin is that part of the beef that lay below the ribs and beside the backbone and is very tender. The beef tenderloin is a big chunk of meat that is usually grilled, broiled or roasted and is moist (full of juices) even after it is cooked. The leftovers can be ideally used the next day by spicing it up to result in some delicious dishes. Chili beef tenderloin leftovers, Philly Sandwich a la Grill and Beef Tenderloin Bagel with Mozzarella are a few popular preparations using the leftovers.
Origin
There is no recorded evidence of the origin of leftover beef tenderloin dishes; however, the trend of using leftovers has been there for a very long time and it gained popularity with using the roasts made during Thanksgiving and Christmas, the next day. Though, initially only turkey and chicken sandwiches were a common sight on the day after the occasion, today there are a variety of preparations that use leftovers.
Popular Leftover Beef Tenderloin Recipes
Leftover beef tenderloin recipes are popular in America and Europe and detailed here are a couple of such preparations-
Beef Tenderloin Bagel with Mozzarella, Pot pie with roasted veggies and Pasta with vegetables, parmesan cheese and the leftover of beef tenderloin are other delicious preparations of leftover beef tenderloin.
Nutrition Facts
Beef tenderloin is a rich source of vitamins (B12, Niacin, B6, riboflavin, E, K and folate). It is also rich in minerals that include zinc, phosphorus, selenium, potassium, iron and traces of calcium, sodium, copper and manganese. This part of beef is also high in cholesterol.
Trivia
Beef tenderloin is sold as “peeled” and “unpeeled”. While “peeled” refers to the meat where the fat is removed with the silver skin intact; “unpeeled” refers to meat that has the fat and skin in place. Both these versions of the beef are sold and used in various leftover beef tenderloin recipes.