Why are filet mignons wrapped in bacon?

[DeeBye]

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.[right][snapback]98938[/snapback][/right]

Mmmm, Caesar Salad :wub:

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.[right][snapback]98938[/snapback][/right]

That's exactly how I cook my pork tenderloins. Season with salt and pepper, sear all sides with butter, then into the oven on a broiling pan.

I'm with you except for the "sauce it well" part. Filet migon or pork tenderloin need no sauce, ever. I would be offended if I prepared either meat for someone and they asked for such.

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.
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My main beef (haha) with using bacon as a filet wrap is the smokey taste. I like the fat. I love the fat. It's the smokeyness that ruins it. If filets were wrapped in plain fat netting I wouldn't be posting this thread.

Turkey breast stuffed with filet mignon stuffed with pork tenderloin stuffed with haddock, wrapped in 3 layers of bacon and deep fried.