Ideas for leftover tenderloin

I seriously overestimated the amount of beef tenderloin needed for a mid week, after work business meeting-cocktail party. It was painted with garlic infused olive oil, patted with finely chopped mixed herbs then roasted rare and sliced about 1/4 inch.
I have a good 4 1/2 # leftover. After using it in 2 cold salads I am panicked about how to use the rest. Any ideas ?

Stack a few slices together, pretend they make a filet mignon, and make Wellington.

Shred for steak not-so-tartare.

Stroganoff?

Ah! Pound the slices thin, layer with cheese/mushrooms/etc., roll up, give a quick saute.

I suppose French dip sandwiches is not different enough from the cold salads?

I like Jeff's last suggestion, or even an upscale version of a Philly cheese steak.

Ooh, I just thought of a really good sandwich I had at a restaurant I used to frequent in Florida...a generous slice of tenderloin, grilled onions, swiss cheese, served on a buttered-toasted brioche. That's what I'd do.

Great ideas Carrie and Jeff. I have a package of Dufour puff pastry in the freezer for a rif on individual Wellingtons. Love the rollup idea and sandwich idea. Don't know why I didn't think of Stroganoff - my husband loves it. Might be able to do something with it daily till it's gone. Will never be anygood frozen.
Thanks !

[Jenise]

This is a great bruschetta opportunity--make a spread by thinning some blue cheese with butter to top slices of grilled or toasted baguette with, then top with meat slice, and a little vinaigrette with parsley.

I usually keep a block of pasta dough in the fridge for just this purpose. Whenever I find myself with leftovers, I think if I can use it as a dumpling filling. Leftover beef roasts seem to always go over well as a ravioli or tortellini filling in my house, served with just a simple tomato sauce. I like it because the short boiling time usually is just enough to heat the beef inside without over cooking it.

I've done beef fondue (fondue bourguignonne) with leftover beef also, as long as the beef was cooked rare. I think that's a lot of fun, especially if you serve a lot of little side dishes and accompaniments to create variety (like Koreans do with their "banchan" sides.)