Bacon Wrapped, Fillet Mignon

Grilled, Bacon Wrapped, Fillet Mignon Picture

1. Remove any silverskin, and extra fat from the fillets. Wrap a piece of bacon around the outside, and either secure with a toothpick, or wrap with butcher's twine. Don't overlap the bacon by more than 1/4", you want to make sure that the bacon will cook. However, if your using thin bacon, you might want to use 2 pieces to get the extra thickness and flavor. Securing the bacon with toothpicks works, but by tieing the bacon, you're forming a more rounded piece of meat that will look nicer on the plate.

2. Oil the meat liberally, dust with the Steakhouse Seasoning, and the Coarse Kosher Salt, and rub it into both sides of the meat. Se the meat on a platter and place back in the refrigerator until you're ready to cook it. Don't be afraid to use a little more salt than you think you should, it's on the grill and won't end up as salty.

Ron's Note:
If you have never "Cured" meat, this is your chance. Begin the process of prepping the meat the nught before you want to cook it. Omit the oil, and coat the bacon wrapped steaks, liberally, with the Steakhouse Seasoning, and the Coarse Kosher Salt. Rub the seasonings into the meat real well, the wrap in plastic wrap, and place in your refrigerator until you're reasy to cook them.

The salt will initially, draw out the moisture within the meat. Then, the salt will want to equalize itself with the whole steak, and will go back into the meat. As it goes back in, it will draw both any liquid any flavors along with it. Each moelcule of Salt will then begin to break down the protein strands within the meating, thereby tenderizing the meat for you.

3. Cook over a medium hot grill for about 10 minutes per side. Ultimately you want the meat to reach an internal temperature of 110 degrees. If you cook on too hot a fire, the bacon will flame up and you'll end up with burned bacon, and burned meat. The oil on the outside helps the meat to sear (keeping in the juices), and helps keep the meat from sticking to the grill.

4. When testing the internal temperature of any thin pieces of meat, be sure to insert the thermometer in from the side, otherwise you won't get a true reading.



Copywrite 2009 Cap'n Ron's, All Rights Reserved