I have trimmings from a Beef tenderloin and would rather not throw them away. I already have a demi being made and will be making a sauce with cremini, onion, garlic and red wine.

Tips on handling the trimmings?

  • "already have a demi being made" - are you looking to include the trimmings in this or the sauce you also mentioned?
    – user110084
    Jun 11, 2017 at 7:12

1 Answer 1


Assuming these are meat (not fat, connective tissue etc.), I'd
mince them to approximate a butcher's coarse grind, sear them briefly in recovered fat or a neutral-tasting oil (for a chewy texture in small bits) and add them to the demi-glaze. (If you have a food processor, pulsing them briefly will work; though that's more cleanup.)

Serving suggestion: serve over oven roasted potatoes (or other root veggies, such as parsnips or even beets.)

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.