Why are filet mignons wrapped in bacon?

[DeeBye]

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.

[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.
[right][snapback]98937[/snapback][/right]

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

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

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.

[Jester]

"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."

I'd be careful before throwing around "ever" too liberally.

The classic Tournedos de Boeuf Rossini is filet. I've had it prepared by the best, and let me tell you, it's not something you'd want to pass up just on a misguided point of honour. ;)

Prepared well, though, it should need no sauce. But "need" is only the start of it. Sauces are the height of french cuisine, and there's no cut of meat so incredible that a good sauce can't improve it, or at least give you an equal-but-different experience.

As for pork tenderloin... pork, to me, is the ultimate base. It goes with everything. But you need something else, to give it interest.

-Jester

[DeeBye]

As for pork tenderloin... pork, to me, is the ultimate base. It goes with everything. But you need something else, to give it interest.

-Jester
[right][snapback]98941[/snapback][/right]

Keep this a secret.

I can't eat pork tenderloin without an accompanying sidedish of canned beans.

[Doc]

What is meat with out the

[Walkiry]

If you have to wrap your filet mignon in bacon, your cow wasn't good enough. I've lived in Argentina, and let me tell you, they don't need no stinkin' bacon down 'ere!

And, um, happy new year to everyone! :lol:

[Raelynn]

"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."

I'd be careful before throwing around "ever" too liberally.

The classic Tournedos de Boeuf Rossini is filet. I've had it prepared by the best, and let me tell you, it's not something you'd want to pass up just on a misguided point of honour.  ;)
[right][snapback]98941[/snapback][/right]

I'd have to agree. My girlfriend's dad's country club has a delicious filet served with a bernaise sauce that just suits the meat perfectly. *drool*

[Guest]

Dont buy the prepackaged filet mignons. Those are actually soaking in preservatives. I suspect that hald the reason for bacon is that it obscures the preservative flavor.

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

[Jeunemaitre]

Go to a butcher shop instead. Ussually they sell filet mignons with no bacon, just like any other steak.
[right][snapback]98958[/snapback][/right]

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.

[GenericKen]

"Because God loves us, and wants us to be happy."

[Occhidiangela]

"Because God loves us, and wants us to be happy."
[right][snapback]98966[/snapback][/right]

I agree with both you and Ben Franklin. :D

For Jester:

I will see you one magnificent Tournedos de Boeuf Rossini and raise you a Chateaubriand, complete with Béarnaise sauce. That was our Saturday night wedding anniversary dinner. I chose an Argentine red, Dolium's Tempranillo 2003. Lightly grilled asparagus was included in the dish. (I ignored the potatoes.)

To die for.

I have Chateaubriand about once every three or four years whether I need it or not. (Pricey, it is.) We split 16 oz of it, the smallest "for two" order on the carte. Sinfully sated, we were. No dessert, the wine sweetened as it breathed.

The next few weeks will see me walking for my lunch break, rather than eating, to overcome my holidays/anniversary sins of gluttony. Gladly we sinned, gladly will I accept the pennance if it alters my current trouser snugness. :w00t:

Occhi

[Jester]

I agree with both you and Ben Franklin.  :D 

For Jester:

I will see you one magnificent Tournedos de Boeuf Rossini and raise you a Chateaubriand, complete with Béarnaise sauce.  That was our Saturday night wedding anniversary dinner.  I chose an Argentine red, Dolium's Tempranillo 2003.  Lightly grilled asparagus was included in the dish.  (I ignored the potatoes.)

To die for.

I have Chateaubriand about once every three or four years whether I need it or not.  (Pricey, it is.)  We split 16 oz of it, the smallest "for two" order on the carte.  Sinfully sated, we were.  No dessert, the wine sweetened as it breathed.

The next few weeks will see me walking for my lunch break, rather than eating, to overcome my holidays/anniversary sins of gluttony.  Gladly we sinned, gladly will I accept the pennance if it alters my current trouser snugness.  :w00t: 

Occhi
[right][snapback]98969[/snapback][/right]

Niiiiice.

I hadn't ever heard of an Argentine tempranillo before, and I'm a huge fan of Argentine wines. I'll have to give that a try.

Thanks for the tip!

-Jester

[Jester]

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.
[right][snapback]98965[/snapback][/right]

And remember that part of the reason we ferment grapes is that it keeps them from spoiling while transporting them in huge clay jars across the mediterranean. It isn't going to stop me from drinking wine.

Anachronisms are not a good idea for doing something. ;)

(That said, there's nothing at all wrong with unsauced meat. But there's also nothing wrong with the same, quality meat, with an excellent sauce.)

-Jester

[NiteFox]

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.
[right][snapback]98940[/snapback][/right]

True story: One year by accident my grandmother wrapped the Christmas turkey with smoked bacon instead of streaky. Gave the turkey one hell of a nice flavour.

Not something we've repeated due to tradition, but a taste sensation that I wouldn't mind repeating nevertheless.

[Occhidiangela]

True story: One year by accident my grandmother wrapped the Christmas turkey with smoked bacon instead of streaky.  Gave the turkey one hell of a nice flavour.

Not something we've repeated due to tradition, but a taste sensation that I wouldn't mind repeating nevertheless.
[right][snapback]98995[/snapback][/right]

One year (1997) we put the Thanksgiving Turkey on the grill (indirect method) and captured the drippings in a foil pan. Smokey turkey was good, smokey turkey with the gravy we made from smokey drippings was heavenly.

We plan to grill again this year, already discussed it after this past year's Thanksgiving disappointement with the In-Laws. My MMIL is a horrid cook.

Occhi

[DeeBye]

One year (1997) we put the Thanksgiving Turkey on the grill (indirect method) and captured the drippings in a foil pan.  Smokey turkey was good, smokey turkey with the gravy we made from smokey drippings was heavenly.

We plan to grill again this year, already discussed it after this past year's Thanksgiving disappointement with the In-Laws.  My MMIL is a horrid cook.
[right][snapback]98997[/snapback][/right]

That sounds really really good.

[[wcip]Angel]

True story: One year by accident my grandmother wrapped the Christmas turkey with smoked bacon instead of streaky.  Gave the turkey one hell of a nice flavour.

My brother is an amateur gourmet cook. He has no official training in cookery whatsoever, but his food is always restaurant-quality. Every year he prepares the turkey for the big Christmas dinner, and every year he wraps the beast in bacon. I don't know the reasoning behind it, but I know there is one. He also sticks lumps of butter underneath the skin of the turkey to make it even more succulent and juicy.

[--Pete]

Hi,

. . . every year he wraps the beast in bacon. I don't know the reasoning behind it, . . .[right][snapback]99033[/snapback][/right]

Unlike waterfowl which have a thick layer of fat just underneath the skin, turkeys have little to no fat. Thus, when fully cooked they tend to be dry. That is why so many turkeys are served undercooked, which, besides being dangerous, keeps them from developing their full flavor. Some people baste them every so often, but that still doesn't keep them moist all through cooking. 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.

This post sponsored by the letters A. B. and by the number 35 (Food Network on my cable) ;) "Till next time, play with your food"

--Pete

[Jester]

But whatever you do, don't add stuffing.

-Jester