Tips on making a sauce out of beef trimmings.

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?

sauce beef

Best Answer

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.)