Grilled Filet Mignons And Saucebeef, sauces 4 1" thick filet mignon steaks 4 slices lean bacon 4 tablespoons coarsely ground black pepper 4 fresh ***garnish*** garlic and pimiento mayonnaise; (recipe follows) filets mignons; 6-7 oz. rosemary sprigs; for 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. |
