Tips on making a sauce out of beef trimmings.
Assuming these are meat (not fat, connective tissue etc.), I'd
mince them to approximate a butcher's coarse grind, sear them briefly in recovered fat or a neutral-tasting oil (for a chewy texture in small bits) and add them to the demi-glaze.  (If you have a food processor, pulsing them briefly will work; though that's more cleanup.)

Serving suggestion: serve over oven roasted potatoes (or other root veggies, such as parsnips or even beets.)