How do you stretch a meal and make leftovers terrific and taste like a million!  Here is what I did this week. You can also try this in your RV to get three meals.

I purchased a beef tenderloin at 50% off from the market,  made a roast the first night which I topped with a blue cheese sauce and served it with a side dish.  Now what to do with the other 2/3 of the cooked roast?

I covered the leftover roast with saran wrap and placed it in the fridge with a plan to use the cooked meat over the next few days. 

After 2 days, I took the roast out of the fridge and thin sliced 1/2 the roast to make grilled blue cheese and beef tenderloin sandwiches and cut the remaining 1/3 of the roast into bite sizes cubes.  I then placed this dice of cooked meat on a paper plate and then into a freezer zip top bag, (dated and labeled the contents) and place this in the freezer to use sometime later this week to add to some homemade chili!

Here are the ingredients for the grilled beef tenderloin and blue cheese sandwiches

Serves 2

Ingredients

1/2 – 3/4 lb             thin sliced cooked (medium rare) beef tenderloin 

1/4                         red onion, thinly sliced

2 tbsp.                   melted butter

2 tbsp.                   blue cheese dressing or sauce or just simple crumbled blue cheese on its own

4 slices                  good quality sourdough bread

 

Directions

  1.  Saute’ sliced onions for 3 minutes in a medium saute’ pan over medium heat.
  2.  Add sliced cooked beef tenderloin, stir to combine and briefly heat for 30 seconds then remove the beef and onions to a plate and set aside.
  3.  Butter 1 side of 4 slices of sour dough bread,  Place 2 slices of buttered bread, butter side down into the saute’ pan.
  4.  Spread the blue cheese onto the open side of the sourdough bread that is face up in the pan, then top each slice of bread with cheese and a mound of beef and onions.
  5.  Add the tops to each sandwich and continue saute’ until the bottoms of the sour dough bread are golden brown.
  6.  Flip the sandwiches over and lightly brown the sandwiches over medium heat.
  7.  Cut the sandwiches in half and serve.

NOTE:  If you avoid bread, avoid the bread: serve your saute’ of beef tenderloin and saute’ onion in a full leaf of iceberg lettuce.  *Feel free to make other substitutions as you like or according to the meal plan you are following.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

Chef MJ