From the Garden to the Kitchen
Yardboy, on Father’s Day, my husband Frank never wants anything store bought, but, as he says “Just some peace and quiet.” Well, easier said than done, so that’s why I’m going all out this year and making, along with his favorite barbecued ribs, some bacon wrapped filet mignons. That should make up for the lack of peace and quiet, don’t you think?
BACON WRAPPED FILET MIGNON
Ask the butcher for center cut tenderloin steaks. I like to cook them to medium rare, but you can do what you like.
4 beef tenderloin filets, about 1-1/2” thick, 6-8 oz each
4 slices bacon
1/4 cup sugar
Salt and pepper to taste
Microwave bacon until some fat is rendered and the bacon is slightly shriveled but still pliable, a couple of minutes. Let cool. Combine sugar and a bit of pepper. Dredge one side of the rendered bacon in the mixture and set aside. Season steaks with salt and pepper and wrap each steak around with a piece of the sugared bacon (sugared side out), overlapping the ends and secure with toothpicks.
Gilding the lily: Serve with a sprinkling of garlic chives on top.
Degrees of doneness for beef:
Rare:125 / Medium rare:130 / Medium:140 / Medium well:150 / Well:160-165
-Rita Nader Heikenfeld, CCP, CMH