Ground filet

The Steakhouse in Hammond offers it occasionally so I grabbed a couple pounds.

I bet it's ground up tenderloin tails........the little ends of a tenderloin. I've got that from whole foods before.

I would assume this is from trimmings as well......

Add a little ground pork or bacon.

If anything, finely chop onion and incorporate it into the beef.

We do ground filet burgers frequently. They are great. Just salt and pepper and a little oil after you form the patties. I don't mix anything in the ground beef. Make them thick. Will take longer to cook than you think.

you are going to need more beef fat or it will be way too lean.

Make some chimichurri. Knead the meat with the sauce, then form patties.

Cook.

Enjoy.

I do it from time to time with the scraps after cutting a whole tenderloin into steaks. I add ribeye fat. When I buy a whole ribeye and cut into steaks, I cut the fat cap into chunks and freeze it. You have to find the right fat to meat ratio. I added to much once, burger was so rich I couldn't finish it. Tasted like I put a stick of butter on top of the cooked patty, was good, but a little too much. I didn't think there was such a thing as too much ribeye fat, but apparently there is.