Dinner from leftover beef?

Question

I have leftover prime rib and filet mignon from the last two days of eating out (yes, I was fed very well!). I probably have enough to stretch in some sort of pasta dish or supplemented with something else, but not alone (probably 2 servings stand-alone). I have to feed my family of four. Please help me create a main dish for tonight!

It has to be:

- healthy and not too fatty

- enough to serve 4 people (small portions OK since I have salad and veggies for the side)

- use simple ingredients since I won't be going to the grocery store - I have to rely on what's in my cupboard (which is pretty well stocked)

I can't wait to read the delicious ideas - thanks in advance!

Answer 1

How about pepper steak. All you need is beef, peppers, onions, fresh garlic, either home made beef gravy or store bought, and your seasonings of preference.

                                       OR

A nice salad with warmed steak on top, some bread, and some fuit

Answer 2

The meat will have to be thoroughly re-cooked, as it was out of refrigeration for some time (unless you live above the restaurant  lol).

But any kind of grilling or pan frying will dry it out.

I'd make a thickish sauce with finely chopped mushrooms and chicken or beef stock, thickened with flour.  Put the meat slices in the sauce to heat through, that is bring to the boil for 2 minutes. Then add a good dash of sherry or port wine to the sauce and reduce it a bit more. Stir in a little sour dairy cream or yoghurt at the last minute.

I'm assurming they'd have been thick slices. So once they are really hot, slice diagonally into little strips. Serve the strips on top of pasta, with the mushroom sauce poured over.  

Answer 3

use it to make a sauce for pasta or rice.  cream of mushroom soup, jarred spaghetti sauce, diced meat, frozen veggies.  simmer for about 20 minutes and serve over pasta (i prefer orzo, but spaghetti is fine)

yeah, i know it might sound disgusting, but it's actually pretty good. my friends loved it in college (you know, the whole starving college student thing)

Answer 4

you could do some yummy black and blue salads!

slice the meat, put it over greens with maybe some red onion, blue cheese and dressing

Answer 5

I would use it for dishes like stroganoff or a nice beef dish made with the ingredients in your pantry and frig, if you have fresh veg or tinned that is fine.

Alot depends on your family, will they eat any thing and is is a well done or slightly rare bit of meat, while both of those meats are very tender recooking to much can make the tough and chewy, add them to you sauce or dish just to warm and get the sauce on them, I make a stroganoff with canned mushroom soup, mushrooms a bit milk and onions and a dab of sour cream, a nice beef stew or if your adventurous a curry made from that to is a nice.

Answer 6

How about a pot pie.  Make a double pie crust.  Pre-bake the bottom crust. Roll out & set aside the top crust.  Sautee or sweat an small onion finely chopped , add 1 1/2 cups of beef broth or 1 1/2 cups water & beef boullion.  Coarsely chop some peeled potatoes & carrots, add to the onion & broth.  Simmer until just tender, add 1 cup of frozen peas, add the beef.  add a teaspoon of butter Bring to a boil, mix 2 tablespoons flour with cold water, strain flour mixure into broth stirring constantly to avoid lumps.  Finish with 2 dashes angastoria bitters and a few drops of gravy master, bouquet, or any browning seasoning.  Pour mixture into bottom crust, cover with top crust, brush top crust with milk, and bake @ 350 until crust is golden.  You can make individual pies as well.  By using pyrex glass ramekins, you could even skip the pie crust all together and make a shepards pie topping with mashed potatoes, or even better mashed sweet potatoes!

Answer 7

You could make a beef stew :

Ingredients

1 lb leftover beef (preferably

1 from pot-au-feu, or from

1 roast beef) sliced as thinly

1 as possible

4 tbsp butter

3 medium yellow onions, sliced thinly

1 and separated into rings

1 flour

1 tbsp plus, red wine vinegar, to

1 taste

1 stock, pot-au-feu broth, or

1 canned beef broth.

1 small bay leaf

1 sprig fresh thyme, or sub-

1 stitute 1 t dried.

1 tbsp dijon-type mustard, or to

1 taste

1 fresh bread crumbs

1/3 cup chopped fresh parsley

1/2 lemon, juice

Directions

-MIKE'S KITCHEN-

This recipe is an excellent use for leftover beef. Though there are

several variations possible for a Miroton (mushrooms, tomatoes,

garlic), the predominate flavor is always onions, which are made into

a sharp sauce. Preferably, the leftover beef will be from a

pot-au-few that has been tenderized by long poaching, but roast beef

can work as well. It will just need more baking time. The following

is my favorite variation for a Miroton:

Make sure the beef is chilled for easy slicing. Then, slice as

thinly as possible. Set aside. In a large skillet, melt the butter

and lightly saute the onions. When golden and very soft, about 10

minutes, sprinkle them with enough flour to make a light roux. Stir

the mixture thoroughly for 2 - 3 minutes before adding the vinegar

and mustard. Continue stirring, adding enough stock or Pot-au-Feu

broth to make a thin sauce. Add the spices. Bring the sauce to a

boil, then lower heat and simmer for about 30 minutes.

Assembly: Pour a layer of sauce into a shallow baking dish.

Layer meat slices, always overlapping, alternating with more of the

sauce. You should end up with a final layer of sauce. Bake, covered,

in a 350 degree oven for half an hour, if meat was originally

poached, or for an hour, if roast beef. Check to make sure sauce does

not reduce too much. Add more stock if necessary.

When preliminary cooking is finished, sprinkle surface of dish

with a thick coating of fresh bread crumbs. Spoon just enough butter

over crumbs to moisten them. Return to oven for about 30 more

minutes, or until a golden crust forms. Sprinkle the top with the

parsley to garnish, and squeeze over it the juice of half a lemon.

Serve at once.

Variations: Add tomatoes, garlic, and/or mushrooms. Instead of

vinegar, use a little grated horseradish. In place of some of the

stock, use wine. This dish is very flexible. It is also economical,

but it doesn't taste like it!

Or a beef stirfry:

Ingredients

225g lean beef steak (sirloin or rump), cut into strips

2 tsp light soy sauce

2 tsp sesame oil, plus few tbsp for the noodles

2 tsp dry sherry

1 tsp cornflour,

1 red pepper

Small bunch of spring onions

150g medium or thin dried egg noodles

3 tbsp oyster sauce

1. Put the beef in a bowl with the soy sauce, sesame oil, sherry and cornflour, mix well and set aside for 10 minutes.

2. Meanwhile, deseed the pepper, cut into thin strips and set aside. Finely shred the spring onions and set aside.

3. Cook the noodles in boiling water according to packet instructions. Drain, refresh and toss with the extra sesame oil.

4. Heat a wok until very hot and stir-fry the beef for 5 minutes until seared all over. Tip into a sieve to drain away the oil and set aside. Put the wok back onto the heat, add the pepper and stir-fry for 1-2 minutes. Remove and set aside. Add the oyster sauce to the wok and bring to a simmer, then add the beef and noodles and toss together. Add the pepper and onions, toss through and serve

Answer 8

Steak Fajitas

http://www.cherskitchen.com/recipes/sand...

Use your leftover steaks in place of the meat in the recipe, I do it all the time.

Answer 9

When I have left-over pot roast, I always cut it up into little chunks, put it in a pan, add water to cover, add diced onion, a shredded carrot, beef bouillon cube, salt and pepper, and Worcestershire sauce and let it simmer while I chop a potato (or 2) into cubes and then add to the beef and cook covered until the potatoes are tender, about 25 minutes. Then, I thicken the water using a small amount of flour. Taste for enough salt. Then, I toast bread slices and put the "hash" mixture over the toast. It is really a tasty, simple little meal, and, quite filling, and my family loves it. The old war veterans called this **** on shingles! ha!

I would think you could do this with your left-over beef as well. Good luck.

Answer 10

For a big salad, wash fresh arugula/lettuce. thinly slice the filet into bite size pieces. grill some portobello mushrooms (5 min. on each side). also thinly slice those and put them in the salad. steam some string beans, cut them into bite size pieces and add to the salad.

for dressing, combine dijon mustard (1tsp)., balsamic vinegar, olive oil and pepper and salt for a vinegrette.

feel free to add roasted pine nuts (yum!) to the salad.

hope you enjoy!!