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Week of 6/7/2004
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Grilled Filet Mignon and Sauce


4 1-inch thick filet mignon steaks
4 slices lean bacon
4 Tbsp. coarsely ground black pepper
rosemary sprigs for garnish

Sauce:
1 cup mayonnaise
2 cloves garlic, minced
1 tsp. lemon juice
1/8 tsp. cayenne pepper
1/2 tsp. Dijon style mustard
1/2 tsp. dried basil


For sauce: Combine mayonnaise, garlic, lemon juice, pepper, mustard, and basil; set aside.

Pat the filets dry with paper towels, wrap a slice of bacon around the edge of each filet, and secure it with kitchen string. Rub 1 teaspoon of pepper onto the cut sides of each filet, sprinkle with salt to taste, and grill on an oiled grill for 4 to 5 minutes on each side. Medium-rare steaks will be springy to the touch.

Transfer the filets to a cutting board; discard the string and bacon. Let stand for 5 minutes and slice thin. Garnish with a rosemary sprig and serve with sauce.


Recipe Type - Dinner, Meat,