474. BACON-WRAPPED FILET MIGNON MAITRE D'HOTEL

Serves 4 to 10


1 (5 to 7-lb.) beef tenderloin
8 to 10 slices hickory smoked bacon, partially cooked
8 to 10 toothpicks
8 tablespoons butter, softened (do not substitute)
1 teaspoon lemon juice
2 teaspoons fresh parsley, chopped
6 to 8 drops Tabasco
1 teaspoon coarsely ground black pepper

Prepare butter before grilling meat. Combine soft butter with lemon juice, parsley, Tabasco and cracked pepper; reserve for later use. Keep butter mixture at room temperature. Trim off all excess fat. Slice into 1 1/2-inch filets mignons (approx.) 8 to 10). Wrap each in a slice of Edwards' bacon, which has been partially cooked and is still flexible. Secure with a toothpick. Cook in a frying pan or griddle, which has been slightly salted; cook over high or medium-high heat according to personal preference. Top with butter and serve immediately!

Note: A 1 1/2-inch tenderloin should cook 4 to 5 minutes on each side for a medium-rare filet. Chilled meat will take longer to cook. Do not overcook. An elegant entree for a special occasion!


courtesy of: S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883