01-09-2006, 06:21 AM
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?
I understand that filet mignons don't have any of their own tasty fat, and that wrapping them in something fatty provides a way to keep all of the succulent juices in, but why bacon? Wrapping an expensive cut of meat with a cheap cut of meat seems weird. It's like ordering lobster stuffed with ramen. Why is this standard practice? I'm not really complaining, and I suppose I could just remove the bacon if it really bothered me, but I kind of like the taste.
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?
I understand that filet mignons don't have any of their own tasty fat, and that wrapping them in something fatty provides a way to keep all of the succulent juices in, but why bacon? Wrapping an expensive cut of meat with a cheap cut of meat seems weird. It's like ordering lobster stuffed with ramen. Why is this standard practice? I'm not really complaining, and I suppose I could just remove the bacon if it really bothered me, but I kind of like the taste.