Pages

Tuesday, May 13, 2014

Mock Filet Mignon

This was really tasty in fact we all gobbled it up.  I loved the wine sauce that went over the top, it is what made the dish.  Without the wine sauce this would be a very bland dish it is almost like a meatloaf (not my meatloaf though :-) ).  We will be making this again!

1 lb Ground Beef
Bacon Slices
2 tablespoon Worcestershire Sauce
1 Egg Yolk
3/4 teaspoon Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cracked Black Pepper
1/3 cup Red Wine or 1/3 cup Beef Broth
1 tablespoon Dijon Mustard
 
In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes.
Drain on paper towel; reserve.
Remove and reserve all but 1 t drippings from pan.
Mix in beef, Worcestershire sauce, egg yolk, pepper and salt just until combined (I also added garlic and onion powder).
Shape into 4 patties.
Wrap reserved bacon around patties; secure with toothpicks.
In same pan, heat 1 T reserved bacon fat and add the patties.  (I popped mine in the oven)
Cook, turning once, 5-6 minutes per side until no longer pink inside.
Remove from pan; discard all but 2 T drippings.
Add wine, mustard and rosemary.
Cook, stirring, until thickened, about 30 seconds.
Remove toothpicks.
Serve the sauce with the beef patties
Mock Filet Mignon. Photo by gailanng
 
 


Blog Archive