Why are filet mignons wrapped in bacon?

[--Pete]

Hi,

But whatever you do, don't add stuffing.

-Jester
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Stuffing is no longer evil, just complex ;)

--Pete

[Jester]

Hi,
Stuffing is no longer evil, just complex ;)

--Pete
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Pssht. It's all that Iron Chef. It's corrupting the man, I tells ya.

(Not that I don't love it.)

-Jester

[LemmingofGlory]

http://en.wikipedia.org/wiki/Filet_mignon

My wife and I had filet mignon last night, and tonight we had pork tenderloin.  While preparing the pork tenderloin, I thought back to the previous night's meal.  Pork tenderloin is never wrapped in bacon, so why is filet mignon?

The question is not "Why is filet mignon wrapped in bacon?" but rather "What is the justification for not wrapping (foodstuff) in bacon?" In most situations, there is none. The pork tenderloin you eat is just prepared improperly.

-Lemmy

[Occhidiangela]

The question is not "Why is filet mignon wrapped in bacon?" but rather "What is the justification for not wrapping (foodstuff) in bacon?" In most situations, there is none. The pork tenderloin you eat is just prepared improperly.

-Lemmy
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My last two efforts with Pork Tenderloin had nothing to do with bacon, one set grilled with a lovely baste and another set broiled with garlic, olive oil, salt, pepper, and rosemary.

No bacon, lovely tenderloin.

YMMV

Occhi

[Doc]

What about a lovely seitan or tufu steak wrapped in veggie bacon...

You might be pleasantly suprised.

[Occhidiangela]

What about a lovely seitan or tufu steak wrapped in veggie bacon...

You might be pleasantly suprised.
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Veggie "bacon" isn't bacon. It is an abomination upon this earth. :P

Occhi

[Doc]

Veggie "bacon" isn't bacon.  It is an abomination upon this earth.  :P 

Occhi
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I tried some a while back in a blind taste test... Which was the better bacon. One was real, one was veggie based bacon.

I picked the better tasting one... It was so tasty... Really!

Turns out the one I picked was the veggie bacon. All natural with no artificial colours or flavours. 1/12 of the salt of regular bacon... But this somehow tasted saltier than the real meat bacon. No fat, no cholesterol. just all of the delicious taste of bacon with none of the bad stuff.

Even looks the same as regular bacon.

Was a strange experience.

[Walkiry]

I've never been a big fan of "artificial meaty stuff" myself. I like vegetables, and I like them more when they don't pretend to be something other than vegetables. I, for example, really like "fake" corn burgers simply because they distinctly taste like corn and I like the overall taste of the sandwich with one inside. I tried some fake meats that tasted a bit like a deep fried nylon sponge too. Overall, nothing wrong with the vegetarian dish as long as it doesn't have an identity crisis.

[jahcs]

Overall, nothing wrong with the vegetarian dish as long as it doesn't have an identity crisis.
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Yup, if you want sausage, eat sausage. If you want bacon, eat bacon.

I've tried several substitutes for various products (due to some of my wife's friends ;) ) and the ones that don't taste anything like what they are supposed to be representing aren't usually processed too much. The ones that do taste similar are usually extremely processed and packed with chemicals that belong no where near "healthy" food. I personally think a reasonable amount of fat is healthier than some of the chemicals in those processed foods.

[Shriek]

Putting fat on them (or under their skin) helps to keep the meat moist and gives it a better mouth feel.  And lets the turkey fully cook without becoming jerky.

My boss smokes several turkeys per year (he smokes everything--this IS Texas, after all) and swears by coating the entire bird in mayonnaise to keep it from drying out.

The question is not "Why is filet mignon wrapped in bacon?" but rather "What is the justification for not wrapping (foodstuff) in bacon?"

:D I'll swear by this one, but then again, my tastebuds don't seem to have a real appreciation for finer foods...there's not much, in my mind, that can't be improved by the addition of bacon and cheese.

But I have had the good stuff once--the filet from Fogo de Chao (and the garlic beef....and everything else...) never once made me look for bacon or sauce :P

[kandrathe]

The question is not "Why is filet mignon wrapped in bacon?" but rather "What is the justification for not wrapping (foodstuff) in bacon?" In most situations, there is none. The pork tenderloin you eat is just prepared improperly.

-Lemmy
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My guess is that unlike other meat cuts, the tenderloin is fat free leaving the edges exposed during cooking and could lead to more leathery edges (yuck).

So, my answer... To maximize the succulent juciness.

Still, I think the best way to eat tenderloin is Carpaccio, with the original scrumptious Harry's sauce.

Then again, for me, any steak is a dish best served slightly brazied until warmed in the center with a delicious sauce for dipping.