Why are filet mignons wrapped in bacon?

[Jester]

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.
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Well, bacon might be cheap, but it has refined uses. Its magical combination of salt and fat is used in all sorts of classic recipies.

It's not the only way to prepare filet, you just need to be careful not to overcook it (and to sauce it well) if you don't add bacon. Searing it quickly on both sides, adding butter to the pan, popping it in the oven for a couple minutes, and basting with the butter ought to get much the same kind of effect, sans bacon.

Lobster stuffed with ramen is just plain silly. Lobster wrapped in bacon, on the other hand, would be delicious.

Or, as Emeril would say, pork fat rules.

-Jester