4 1" thick filet mignon steaks
4 slices lean bacon
4 tablespoon coarsely 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 they 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 3. Garnish each
plate with a rosemary sprig. 4. 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 and forever embers.
