We had a couple of filets left, as well as most of the chain meat from two PISMOs, and it all needed to be used up. So, while I put on some Yukon Gold fingerlings to boil, I put some oil in a Dutch oven, added the chopped-up meat, a couple cloves minced garlic, an onion, salt and pepper. When all was nearly cooked, I added a little red wine and some chopped baby Portobella mushrooms.
Et voila! Tenderloin Scraps and Spuds. It was delicious.
After dinner was over, we drained off the broth for another use, and I sliced the remaining fingerling potatoes and put them in a baking dish, then topped it with the remaining meat, onions, and 'shrooms. *evil snicker* Filet Mignon Hash FTW!