...beef tenderloin.

I just trimmed up a whole tenderloin and was wondering if anyone has a good idea of what to do with the chain portion. There isn't a lot of info out there on this cut. Surely people don't just throw it away .

Nope. I wrap or vac and freeze. When I need to do an amuse bouche, hors d'oeuvre or app thing where beef is appropriate I thaw and use the chain(s). Mini beef Wellingtons, fillings for filo triangles, stuffings for mushrooms (a nice twist on the mushroom sauce for beef motif), spresds for toast points - or I use as the meat addition to a hash, to be served with a poached egg on top.

Last time I was trimming a tenderloin the "chain" was my snack during the course of the cook! Chopped a bit for an omelet next AM as well.

Beef Stroganoff (sp?) or Carne Asada Tacos.