Why are filet mignons wrapped in bacon?

[Jeunemaitre]

Go to a butcher shop instead. Ussually they sell filet mignons with no bacon, just like any other steak.
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Steak? No money for steak... Steak?


This thread makes me wish I could shop at the butcher more often. With the cuts I get, generally, adding fat is not a problem. I have to agree with DeeBye on the sauce issue. Remember that part of the reason that sauces were developed in France was to cover the taste of on-the-border-of-spoiled meat. If the cut is decent, I add salt, black pepper, and occaisonally some crushed red pepper as a rub, and let the taste of the meat be the focus, rather than some sauce.