Why Do They Wrap a Beef Filet in Bacon

moshquerade

because it's bacon, and you still can eat the bacon.

olds · Mar 3, 2000 49,924 623 126

BACON WRAPPED FILET MIGNONS

2 tbsp. butter
1 tsp. parsley flakes
1 tsp. instant minced onion
4 beef tenderloins, 1" to 1 1/2" thick
4 slices bacon - used to fuck with people

Preheat broiler. Melt butter and add parsley and onion. Wrap bacon slice around fillets. (Use more bacon if desired.)

Place meat on broiler pan 3" to 4" from heat. Broil 5 to 7 minutes each side for rare. Broil 8 to 10 minutes each side for medium. Brush with butter mixture occasionally during cooking.

http://www.cooks.com

Lola

bacon will lend a bit of "smokiness" to the other type of meat. If done well, there is a suble hint of flavor that melds wonderfully, that does not over-power and tastes great.

Bacon is wonderful, although I don't really like it wrapped with a good steak.

Amused · Apr 14, 2001 54,640 9,484 126

Love bacon.

Love filets.

HATE bacon wrapped filets. Waste of good beef and bacon.

Miklebud

Why NOT wrap the food in bacon!? Everything is better with bacon! DUH!

cKGunslinger · Nov 29, 1999 16,397 45 91

Originally posted by: JEDI
Why wrap the food in bacon?

This may very well be the most stupid question ever asked by anyone in any format in the entire history of the entire world...

Siddhartha

Originally posted by: JEDI
There's so much butter on the filet mignon that i cant taste the bacon.
and the shrimp is battered, so i cant taste the bacon either.

Why wrap the food in bacon?

Filet mignon and shrimp are low in fat content. Wrapping them in bacon adds fat, salt, and smoke flavor to those foods. Adding fat makes almost anything taste better.

GagHalfrunt · Apr 19, 2001 25,297 1,995 126

Bacon does 2 things:

1) It imparts a subtle flavor to whatever it wrapped in it.
2) It adds fat. That can be critical when roasting lean cuts of meat and fish without a high fat content. Things that will dry out on their own will stay moist when wrapped in bacon.

ZzZGuy

Adds flavor, and you can eat the bacon.

Capt Caveman · Jan 30, 2005 34,547 651 126

Originally posted by: cKGunslinger

Originally posted by: JEDI
Why wrap the food in bacon?

This may very well be the most stupid question ever asked by anyone in any format in the entire history of the entire world...

This

kinev

Partly tradition, too. In the olden days, when ovens weren't around, people would wrap a "good" piece of meat with a lesser quality piece of meat and cook them both. The point was that the outer, cheaper meat would take the brunt of the cooking and if there was any burning or charring, then you just throw the cheap piece of meat away and enjoy the expensive one. Thank you, Alton Brown!

Imdmn04

Originally posted by: kinev
Partly tradition, too. In the olden days, when ovens weren't around, people would wrap a "good" piece of meat with a lesser quality piece of meat and cook them both. The point was that the outer, cheaper meat would take the brunt of the cooking and if there was any burning or charring, then you just throw the cheap piece of meat away and enjoy the expensive one. Thank you, Alton Brown!

Logic is flawed when applying to bacon wrapped bacon.

DrPizza

Fillets have the best texture of any part of the beef. Not necessarily the best flavor. Or rather, the flavor is excellent, just not very strong as a result of the very low fat content in the fillet. Plus, the fillet is lower in moisture. Wrapping the fillet in bacon is one of the easiest ways to fix its faults & make it even better.

edit: that's the point of butter or 90% of the other sauces that are put over fillets: to add more flavor to a meat that's lower in flavor (than ribeye) but better in texture.

Amused · Apr 14, 2001 54,640 9,484 126

If adding fat is the point, why not wrap filets in strips of beef fat like they do lean roasts?

Gothgar

Why does there need to be a point, bacon is delicious

Atheus

Originally posted by: Amused
If adding fat is the point, why not wrap filets in strips of beef fat like they do lean roasts?

Or just cook them in half an inch of butter basting all the time. Fillet should be very rare anyway so any fat in the meat wouldn't have time to render down.

EGGO

When it comes to filets, if I remember, it's supposed to help keep the meat moist. I hate bacon-wrapped filets.

Tiamat

Don't use cheap bacon. Peppered thick-cut bacon should bring a new dimension to the flavor profile of those respective foods. For lean means, the fat from the bacon helps to bring more flavor to the filet mignon as it doesn't have its own marbling for its own flavoring.

A nice herb butter also helps with the adding more taste.

3 Tbsp butter melted
1 tbsp finely chopped cilantro
1 tbsp finely chopped chives

sjwaste

Bacon is wrapped around tenderloin because the tenderloin is an inferior cut, and the added fat and salt just makes it a little bit more like what you probably really wanted -- a ribeye.

biggestmuff

Originally posted by: cKGunslinger

Originally posted by: JEDI
Why wrap the food in bacon?

This may very well be the most stupid question ever asked by anyone in any format in the entire history of the entire world...

Of course it'll be topped tomorrow by another JEDI question. Then the day after that. And after that one...

Vic · Jun 12, 2001 49,051 10,587 136

Originally posted by: sjwaste
Bacon is wrapped around tenderloin because the tenderloin is an leaner cut, and the added fat and salt just makes it a little bit more like what you probably really wanted -- a ribeye.

Fixed. Although I agree that ribeye is the finest of all cuts. Filet is a more tender cut though, and that is what some people are looking for, especially those strange people who always trim the fat off their ribeyes.

As for bacon, everything tastes better wrapped in bacon. Even bacon tastes better wrapped in bacon.

Blackman Togglike

Why Do They Wrap a Beef Filet in Bacon

What's the point of bacon in bacon wrapped filet mignon or bacon wrapped shrimp?

Lola

DrPizza

Administrator Elite Member Goat Whisperer

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