| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bar-b-que, Beef |
1 |
Servings |
INGREDIENTS
| 4 |
|
1" thick |
|
|
Each |
| 4 |
|
Lean bacon |
| 4 |
T |
Coarsly ground black pepper |
| 4 |
|
Fresh |
|
|
Garnish |
|
|
Garlic and pimiento |
|
|
Mayonnaise, recipe |
|
|
Follows), Follows |
|
|
Filets mignons, 6-7 oz. |
|
|
Rosemary sprigs, for |
INSTRUCTIONS
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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