Got some leftover beef tenderloin and wondering what to do with it? You’re in luck! From quick weeknight dinners to cozy comfort food, we’ve rounded up 18 creative and delicious ways to give your leftovers a delicious second life. Whether you’re craving something hearty, light, or downright indulgent, these recipes will inspire you to turn that extra beef into something extraordinary. Let’s dive in!
Beef Tenderloin Tacos with Avocado Crema
These Beef Tenderloin Tacos with Avocado Crema are a game-changer for taco night, offering a luxurious twist on the classic with minimal effort.
Ingredients
- 1 lb beef tenderloin, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 8 small flour tortillas
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 cup chopped cilantro
- 1/2 cup diced red onion
Instructions
- Preheat your grill or skillet to medium-high heat. Rub the beef tenderloin with olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp cumin.
- Grill or sear the beef for about 4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing thinly.
- While the beef rests, make the avocado crema by blending the avocado, sour cream, lime juice, and 1/4 tsp salt until smooth.
- Warm the flour tortillas according to package instructions.
- Assemble the tacos by placing slices of beef on each tortilla, topping with avocado crema, and garnishing with chopped cilantro and diced red onion.
The combination of perfectly seasoned beef and creamy avocado crema elevates these tacos beyond the ordinary, making them a standout dish for any gathering.
Tip: For an extra kick, add a dash of hot sauce to the avocado crema before blending.
Leftover Beef Tenderloin Stroganoff
Transform your leftover beef tenderloin into a creamy, comforting stroganoff that feels anything but leftover. This dish is a weeknight hero, ready in under 30 minutes!
Ingredients
- 2 cups leftover beef tenderloin, sliced into strips
- 8 oz wide egg noodles
- 2 tbsp unsalted butter
- 1 small yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the onion and mushrooms, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the vegetables, stirring to coat. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly until the sauce thickens, about 3 minutes.
- Reduce heat to low. Stir in the sour cream and beef tenderloin strips, heating through without boiling. Season with salt and pepper to taste.
- Serve the stroganoff over the cooked noodles, garnished with fresh parsley.
The magic of this stroganoff lies in the tenderloin’s luxurious texture, which stays perfectly juicy even when reheated in the rich, tangy sauce.
Tip: For an extra depth of flavor, deglaze the skillet with a splash of red wine before adding the broth.
Beef Tenderloin and Wild Mushroom Risotto
This Beef Tenderloin and Wild Mushroom Risotto is a luxurious dish that combines the richness of tender beef with the earthy flavors of wild mushrooms, all brought together in a creamy, comforting risotto.
Ingredients
- 1 cup Arborio rice
- 4 cups beef stock
- 1/2 lb beef tenderloin, cut into 1-inch cubes
- 1 cup wild mushrooms (such as chanterelles or morels), sliced
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves
Instructions
- In a large saucepan, heat the beef stock over medium heat until simmering, then reduce heat to low to keep warm.
- In a separate large pan, heat 1 tbsp olive oil over medium-high heat. Add the beef tenderloin cubes, season with 1/2 tsp salt and 1/4 tsp black pepper, and sear until browned on all sides, about 3-4 minutes. Remove from pan and set aside.
- In the same pan, add the remaining 1 tbsp olive oil and 1 tbsp butter. Add the onion and garlic, sautéing until soft, about 2 minutes. Add the wild mushrooms and thyme, cooking until the mushrooms are tender, about 5 minutes.
- Stir in the Arborio rice, coating it with the oil and butter, and toast for 1 minute. Pour in the white wine, stirring until absorbed.
- Begin adding the warm beef stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is creamy and al dente, about 20 minutes.
- Stir in the seared beef tenderloin, remaining 1 tbsp butter, Parmesan cheese, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for an additional 2 minutes to warm the beef through.
The key to this dish is the contrast between the creamy risotto and the tender, juicy beef, with the wild mushrooms adding a depth of flavor that’s simply unforgettable.
Tip: For an extra touch of luxury, drizzle with truffle oil before serving.
Philly Cheesesteak Stuffed Peppers with Beef Tenderloin
Transform the classic Philly cheesesteak into a low-carb delight with these stuffed peppers, featuring tender beef tenderloin and melty cheese.
Ingredients
- 4 large bell peppers, any color
- 1 lb beef tenderloin, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 8 slices provolone cheese
- 1/4 cup beef broth
Instructions
- Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds. Place peppers in a baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add beef tenderloin, onion, and mushrooms. Cook for 5-7 minutes until beef is browned and vegetables are soft.
- Season with salt, black pepper, and garlic powder. Stir in beef broth and cook for another 2 minutes.
- Divide the beef mixture evenly among the peppers. Top each with 2 slices of provolone cheese.
- Bake for 20-25 minutes until peppers are tender and cheese is bubbly and golden.
The combination of juicy beef, savory vegetables, and gooey cheese stuffed into a sweet bell pepper creates a satisfying meal that’s as beautiful as it is delicious.
Tip: For an extra kick, add a sprinkle of red pepper flakes to the beef mixture before stuffing the peppers.
Beef Tenderloin Hash with Fried Eggs
Wake up to a hearty breakfast with this Beef Tenderloin Hash topped with perfectly fried eggs, a dish that combines luxury with comfort in every bite.
Ingredients
- 2 tbsp olive oil
- 1 cup diced beef tenderloin
- 1 large potato, peeled and diced
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 4 eggs
- 1 tbsp butter
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced beef tenderloin and cook until browned, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil. Add the potato, onion, and bell pepper. Cook, stirring occasionally, until the potatoes are golden and tender, about 10 minutes.
- Stir in the garlic, salt, black pepper, and paprika. Cook for another minute until fragrant.
- Return the beef to the skillet and stir to combine with the vegetables. Cook for an additional 2 minutes to heat through.
- In a separate skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness, about 3 minutes for sunny-side-up.
- Divide the hash among four plates and top each with a fried egg.
The crispy potatoes and tender beef create a delightful contrast, while the runny egg yolk adds a rich sauce that ties everything together.
Tip: For an extra flavor boost, sprinkle the finished dish with a little grated Parmesan cheese or chopped fresh herbs.
Leftover Beef Tenderloin Shepherd’s Pie
Transform your leftover beef tenderloin into a comforting Shepherd’s Pie that’s rich in flavor and perfect for a cozy dinner.
Ingredients
- 2 cups shredded leftover beef tenderloin
- 1 cup frozen peas and carrots mix
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 2 cups mashed potatoes (prepared)
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- In a skillet over medium heat, warm the olive oil. Add the diced onions and minced garlic, sautéing until soft, about 3 minutes.
- Add the shredded beef tenderloin, frozen peas and carrots, salt, black pepper, and Worcestershire sauce. Stir to combine and cook for 2 minutes.
- Pour in the beef broth, bring to a simmer, and let it cook until the liquid reduces slightly, about 5 minutes. Transfer this mixture to the prepared baking dish.
- Spread the mashed potatoes evenly over the beef mixture, then sprinkle with shredded cheddar cheese.
- Bake at 375°F for 20 minutes, or until the cheese is bubbly and the edges are golden.
The crispy cheese topping contrasts beautifully with the creamy mashed potatoes and savory beef filling, making every bite a delightful mix of textures.
Tip: For an extra crispy top, broil the pie for the last 2 minutes of baking.
Beef Tenderloin and Blue Cheese Flatbread
Imagine biting into a crispy flatbread topped with melt-in-your-mouth beef tenderloin and tangy blue cheese—this recipe is a game-changer for your next gathering.
Ingredients
- 1 lb beef tenderloin, trimmed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pre-made flatbread (about 12 inches)
- 1/2 cup crumbled blue cheese
- 1/4 cup arugula
- 1 tbsp balsamic glaze
Instructions
- Preheat your oven to 400°F. Heat olive oil in a skillet over medium-high heat. Season the beef tenderloin with salt and black pepper, then sear for 3-4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing thinly.
- Place the flatbread on a baking sheet. Top with sliced beef tenderloin and crumbled blue cheese. Bake for 10 minutes, or until the cheese is slightly melted and the flatbread edges are crispy.
- Remove from the oven and sprinkle with arugula. Drizzle with balsamic glaze before serving.
The contrast between the rich blue cheese and the bright balsamic glaze turns this flatbread into a symphony of flavors that’s sure to impress.
Tip: For an extra crunch, toast the flatbread for a couple of minutes before adding the toppings.
Beef Tenderloin Fried Rice
Transform your leftover beef tenderloin into a luxurious fried rice that’s bursting with flavor and ready in under 30 minutes.
Ingredients
- 2 cups cooked beef tenderloin, cubed
- 3 cups cooked white rice, chilled
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
- Add the remaining 1 tbsp vegetable oil to the skillet. Stir in the cubed beef tenderloin and cook for 2 minutes until slightly browned.
- Add the peas and carrots, green onions, and chilled rice to the skillet. Stir-fry for 3 minutes, breaking up any clumps of rice.
- Return the scrambled eggs to the skillet. Add the soy sauce, oyster sauce, sesame oil, garlic powder, and black pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.
The secret to this dish’s rich flavor is the combination of soy and oyster sauces, which create a perfect umami balance with the tender beef.
Tip: For the best texture, use rice that’s been chilled in the fridge overnight—it fries up much better than freshly cooked rice.
Leftover Beef Tenderloin Quesadillas
Transform your leftover beef tenderloin into something spectacular with these cheesy, crispy quesadillas that are perfect for a quick lunch or a fuss-free dinner.
Ingredients
- 2 cups shredded leftover beef tenderloin
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
Instructions
- Heat olive oil in a large skillet over medium heat. Add red bell pepper and red onion, cooking for 3-4 minutes until softened. Stir in ground cumin, chili powder, and salt.
- Add shredded beef tenderloin to the skillet, stirring to combine with the vegetables and spices. Cook for 2-3 minutes until the beef is heated through. Remove from heat and stir in chopped cilantro.
- Lay out the flour tortillas on a clean surface. Divide the beef mixture evenly among the tortillas, spreading it over one half of each. Sprinkle Monterey Jack cheese over the beef mixture, then fold the tortillas in half to cover the filling.
- Wipe the skillet clean and return to medium heat. Cook each quesadilla for 2-3 minutes per side, until golden brown and the cheese is melted. Cut into wedges and serve immediately.
The combination of tender beef, melted cheese, and crispy tortilla makes these quesadillas irresistibly delicious, with just the right amount of spice from the chili powder and cumin.
Tip: For an extra kick, serve with a side of salsa or a dollop of sour cream.
Beef Tenderloin and Spinach Salad with Warm Bacon Dressing
This Beef Tenderloin and Spinach Salad with Warm Bacon Dressing is a showstopper that’s surprisingly simple to whip up, perfect for impressing guests or treating yourself to a gourmet meal at home.
Ingredients
- 1 lb beef tenderloin, trimmed
- 6 cups fresh baby spinach
- 4 slices bacon, chopped
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Season the beef tenderloin with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the tenderloin for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.
- In the same skillet, cook the chopped bacon until crispy. Remove bacon and set aside, leaving the drippings in the skillet.
- Add the remaining 1 tbsp olive oil, Dijon mustard, honey, and apple cider vinegar to the skillet with the bacon drippings. Whisk together over low heat until warm and combined.
- In a large bowl, toss the baby spinach and red onion with the warm bacon dressing. Top with sliced beef tenderloin and crispy bacon pieces.
The contrast of the tender beef, crisp spinach, and rich, tangy dressing creates a salad that’s anything but ordinary. It’s a harmonious blend of flavors and textures that’ll have everyone asking for seconds.
Tip: For an extra touch of elegance, garnish with shaved Parmesan or a sprinkle of toasted pine nuts.
Beef Tenderloin Sliders with Caramelized Onions
These Beef Tenderloin Sliders with Caramelized Onions are the perfect bite-sized treat for your next gathering, combining rich flavors with a touch of elegance.
Ingredients
- 1 lb beef tenderloin, trimmed
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large onions, thinly sliced
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 12 slider buns
- 1/2 cup aioli or mayonnaise
Instructions
- Preheat your grill or skillet to medium-high heat. Rub the beef tenderloin with 1 tbsp olive oil, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
- Grill or sear the beef for about 4 minutes per side for medium-rare, or until desired doneness. Let rest for 10 minutes before slicing thinly.
- While the beef rests, heat the remaining 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 15 minutes until soft.
- Sprinkle the onions with 1 tbsp brown sugar and drizzle with 1 tbsp balsamic vinegar. Continue cooking for another 5 minutes until caramelized.
- Spread aioli on the bottom halves of the slider buns. Top with slices of beef tenderloin and a spoonful of caramelized onions. Cover with the top halves of the buns.
The combination of juicy beef tenderloin and sweet, tangy caramelized onions creates a slider that’s both luxurious and comforting. Perfect for impressing guests without spending all day in the kitchen.
Tip: For an extra flavor boost, toast the slider buns lightly before assembling.
Leftover Beef Tenderloin Beef Barley Soup
Transform your leftover beef tenderloin into a comforting bowl of beef barley soup that’s rich in flavor and perfect for a cozy night in.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup pearl barley
- 2 cups chopped leftover beef tenderloin
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in 3 cloves minced garlic and cook for another minute until fragrant.
- Pour in 6 cups beef broth and bring to a boil. Add 1 cup pearl barley, 1 tsp dried thyme, and 1 bay leaf. Reduce heat to a simmer and cook for 25 minutes, or until the barley is tender.
- Add the chopped leftover beef tenderloin and simmer for an additional 5 minutes to warm through. Season with salt and pepper to taste before serving.
The magic of this soup lies in the tender chunks of beef tenderloin that elevate it from simple to spectacular, making it a luxurious way to use leftovers.
Tip: For an even deeper flavor, sauté the beef tenderloin pieces in the pot before adding the vegetables to give them a slight caramelization.
Beef Tenderloin and Asparagus Stir Fry
This Beef Tenderloin and Asparagus Stir Fry is a quick, elegant dish that brings together the richness of beef with the fresh crunch of asparagus, perfect for a weeknight dinner that feels special.
Ingredients
- 1 lb beef tenderloin, sliced into thin strips
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef tenderloin strips and cook for 2-3 minutes until just browned. Remove from skillet and set aside.
- In the same skillet, heat the remaining 1 tbsp olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the asparagus pieces to the skillet. Stir in the soy sauce, sugar, salt, and black pepper. Cook for 2 minutes, stirring frequently.
- Pour in the water and continue to cook for another 2 minutes until the asparagus is tender-crisp and the water has mostly evaporated.
- Return the beef to the skillet and toss everything together for 1 minute to heat through.
The magic of this dish lies in the contrast between the tender, juicy beef and the crisp asparagus, all brought together with a savory, slightly sweet sauce that’s irresistible.
Tip: For an extra burst of flavor, finish the dish with a sprinkle of sesame seeds or a drizzle of sesame oil before serving.
Beef Tenderloin Pizza with Caramelized Onions and Gorgonzola
Imagine biting into a slice of pizza where the rich flavors of beef tenderloin, sweet caramelized onions, and tangy Gorgonzola cheese come together in perfect harmony. This Beef Tenderloin Pizza with Caramelized Onions and Gorgonzola is a gourmet twist on a classic that’s surprisingly simple to make at home.
Ingredients
- 1 lb pizza dough
- 1/2 lb beef tenderloin, thinly sliced
- 1 large onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup mozzarella cheese, shredded
- 1 tbsp balsamic glaze
Instructions
- Preheat your oven to 475°F. Roll out the pizza dough on a floured surface to your desired thickness and place it on a baking sheet.
- In a skillet over medium heat, heat 1 tbsp olive oil. Add the thinly sliced onion, 1 tsp sugar, and 1/2 tsp salt. Cook, stirring occasionally, for about 15 minutes until the onions are caramelized. Remove from heat.
- Season the beef tenderloin slices with 1/4 tsp black pepper. In the same skillet, quickly sear the beef for about 1 minute per side. Remove from heat.
- Spread the caramelized onions evenly over the pizza dough. Top with the seared beef tenderloin, 1/2 cup Gorgonzola cheese, and 1/2 cup mozzarella cheese.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- Drizzle with 1 tbsp balsamic glaze before serving.
The combination of savory beef, sweet onions, and bold Gorgonzola creates a pizza that’s both sophisticated and comforting. The balsamic glaze adds a final touch of sweetness that ties all the flavors together.
Tip: For an extra crispy crust, preheat your baking sheet in the oven before placing the rolled-out dough on it.
Leftover Beef Tenderloin Chili
Transform your leftover beef tenderloin into a hearty chili that’s bursting with flavor and ready in under an hour. Perfect for a cozy night in!
Ingredients
- 2 cups chopped leftover beef tenderloin
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until soft, about 5 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
- Add 2 cups chopped leftover beef tenderloin, 1 can diced tomatoes, 1 can kidney beans, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
- Pour in 2 cups beef broth and bring to a simmer. Reduce heat to low and cook for 30 minutes, stirring occasionally.
The secret to this chili’s depth of flavor? The luxurious tenderness of the beef tenderloin, which melts in your mouth with every bite.
Tip: For an extra kick, add a diced jalapeño with the onions and garlic.
Beef Tenderloin and Egg Breakfast Burritos
Start your morning with a hearty and flavorful twist on the classic breakfast burrito, featuring tender beef tenderloin and fluffy eggs.
Ingredients
- 1 tbsp olive oil
- 1/2 lb beef tenderloin, thinly sliced
- 4 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 2 large flour tortillas
- 1/4 cup diced onions
- 1/4 cup diced bell peppers
- 1 tbsp butter
Instructions
- Heat olive oil in a skillet over medium-high heat. Add beef tenderloin slices and cook for 2-3 minutes until browned. Remove from skillet and set aside.
- In a bowl, whisk together eggs, milk, salt, and black pepper.
- In the same skillet, melt butter over medium heat. Add onions and bell peppers, sautéing for 2 minutes until softened.
- Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until eggs are set, about 3-4 minutes.
- Warm the tortillas in a dry skillet or microwave for 20 seconds.
- Divide the cooked eggs, beef tenderloin, and shredded cheddar cheese between the tortillas. Roll up tightly to form burritos.
The combination of succulent beef tenderloin with creamy, cheesy eggs wrapped in a soft tortilla makes this burrito a luxurious start to any day.
Tip: For an extra kick, add a dash of hot sauce or a spoonful of salsa before rolling up your burrito.
Beef Tenderloin Pasta with Garlic Cream Sauce
This Beef Tenderloin Pasta with Garlic Cream Sauce is a luxurious dish that combines tender beef with a rich, velvety sauce for a meal that feels special any night of the week.
Ingredients
- 8 oz beef tenderloin, cut into thin strips
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef tenderloin strips and cook for 2-3 minutes until just browned. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 1 minute until fragrant.
- Pour in the heavy cream, bring to a simmer, and let it reduce slightly for about 2 minutes. Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth.
- Return the cooked beef and pasta to the skillet, tossing everything together until well coated in the sauce. Cook for an additional 1-2 minutes to heat through.
- Garnish with chopped fresh parsley before serving.
The magic of this dish lies in the contrast between the succulent beef and the creamy garlic sauce, creating a harmony of flavors that’s both indulgent and comforting.
Tip: For an extra touch of elegance, serve with a sprinkle of red pepper flakes or a side of crusty bread to soak up the delicious sauce.
Leftover Beef Tenderloin French Dip Sandwiches
Transform your leftover beef tenderloin into a luxurious French dip sandwich that’s bursting with flavor and perfect for a cozy dinner.
Ingredients
- 2 cups thinly sliced leftover beef tenderloin
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 4 French rolls, split
- 4 slices provolone cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
- Add the garlic, Worcestershire sauce, soy sauce, dried thyme, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the beef broth and bring to a simmer. Add the sliced beef tenderloin and simmer for 3 minutes, just until heated through.
- Preheat your broiler. Place the split French rolls on a baking sheet, cut side up. Top each half with the beef and onion mixture, then a slice of provolone cheese.
- Broil for 2-3 minutes, until the cheese is melted and bubbly.
- Serve immediately with the remaining broth from the skillet for dipping.
The combination of tender beef, caramelized onions, and melted provolone creates a sandwich that’s rich in flavor and perfect for dipping.
Tip: For an extra flavor boost, toast the French rolls lightly before assembling the sandwiches.
Conclusion
We hope this roundup of 18 delicious leftover beef tenderloin recipes inspires you to get creative in the kitchen! Each dish offers a unique way to enjoy every last bite. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!