| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Bar-b-que |
1 |
Servings |
INGREDIENTS
| 4 |
|
1" thick |
|
|
Each |
| 4 |
sl |
Lean bacon |
| 4 |
tb |
Coarsly ground black pepper |
| 4 |
|
Fresh |
|
|
Garnish |
|
|
Garlic and pimiento |
|
|
Mayonnaise — (recipe |
|
|
Follows) |
|
|
Filets mignons — 6-7 oz. |
|
|
Rosemary sprigs — for |
INSTRUCTIONS
1 Pat the filets dry on paper towels, wrap a slice of the bacon around the
edge of each filet, and secure it with kitchen string. Rub 1 teaspoon
of the pepper onto the cut sides of each filet and grill the filets,
sprinkled with salt to taste, on an oiled grill over glowing coals for 4 to
5 minutes on each side, or until thay are springy to the touch for
medium-rare meat. 2. Transfer the filets to a cutting board, discard the
string and the bacon. Let stand for 5 minutes and slice them thin. Arrange
the slices on 4 heated plates and garnish each plate with a rosemary sprig.
Serve the filets with the mayonnaise sauce
MAYONNAISE SAUCE 1 cup Best Foods Mayonnaise 2 cloves garlic 1 teaspoon
lemon juice 1/8 teaspoon cayenne pepper 1/2 teaspoon Dijon style mustard
1/2 teaspoon dried basil Throw everything into a blender, then spoon into a
small serving dish for guests to help themselves. Love & forever embers.
Louise King
Recipe By : RUBYdakoda
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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