Have you guys ever wondered what to do with those tender cuts/trimmings that are too small to cut into steaks but too good to grind or use in stew, etc.?

A local restaurant does a really good sauteed beef tenderloin tip recipe, so I tried it on elk and it's good. You cut the tips into 1/2-1" pieces, roll them in chili powder, saute, and then dip into your favorite tomato-based barbecue sauce. I just use Kraft's original, it's good with the chili powder. For sauteeing, I've used canola, olive oil, and the olive oil/butter mix that comes in a tub, and I think I like the mix the best. I use the chili powder shown in the photo, "Mexene," King Soopers carries it. Don't worry about getting too much chili powder on the tips because most of it comes off in the pan.

We have some Canadian neighbors and today's Canadian Thanksgiving and they're coming to dinner. I cut up some backstrap steaks for grilling, and the tips are in the round container with the chili powder. Elk, it's what's for dinner:

[Linked Image]


A wise man is frequently humbled.