Why are filet mignons wrapped in bacon?

[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