I have a lovely 1 1/2 lb. hunk of beautifully roasted beef tenderloin sitting in my fridge leftover from yesterday's final holiday blowout meal. I don't think I've ever had leftover tenderloin, so I'm not quite sure how to serve/treat it with the respect its price deserves. Any ideas for serving it cold? Warm? In a hash? It is cooked to a perfect rare/med. rare, so I hesitate to do too much to it, but would love to see it brought to life this evening for dinner on this snowy day in Western Pa.
By the way, happy new year to all you hounds. I've been largely a lurker/occasional poster, but have received many helpful tips and recipes here. This is a truly a wonderful site for dedicated cooks and foodies alike.