|
Featured Sections Headlines Opinion Crime Blotter Stolen Property Happenings Country Cooking Wandering Minds Classifieds Off The Wall Cartoons On The Record Archives Church Listings Info Now! Featured Columns Dr. Myers Carl Langley Editor's Column Registered Sex Offenders for Edgefield County 2005 Crime Stats Video & Audio Updates Video Archive Audio (inactive) Contact us Contact Info School System EC District Office School Board Strom Thurmond Fox Creek Private Schools Wardlaw Academy Public Offices Edgefield County Edgefield Johnston Trenton State and Federal Legislative Contacts Chamber of Commerce Edgefield County Chamber Historical Edgefield Genealogical Society News links Edgefield Advertiser The Citizen News Aiken Standard North Augusta Star The State Augusta Chronicle Atlanta Journal United Press Associated Press FOX News Reuters CNS News WorldNet Daily Newsmax Drudge Report GoogleNews Yahoo!News New York Times New York Post Los Angeles Times Washington Times Washington Post |
  Bacon Wrapped Filet Mignon with mushroom sauce web posted July 30, 2007 Ingredients: 4 Filet Mignon steaks (1 1/2 to 2 inches thick) 4 slices thick cut bacon (market cut is best) Sea salt (to taste) Fresh ground black pepper (to taste) 1/4 teaspoon rosemary 1/4 clove Fresh garlic 2 tablespoons extra virgin olive oil Mushroom sauce instructions Pour olive oil into small shallow pan and coat each steak individually by turning on all sides. Remove and wrap each steak with one strip of bacon and secure with a wooden toothpick. Crush and finely chop garlic and sprinkle over the steaks along with sea salt, fresh ground black pepper (all to taste), and lightly with rosemary. Turn steaks and repeat. Allow to marinade at least 30 minutes in separate dish. WARNING: Do not use a fork or other cooking tool that will puncture the skin of the steak during cooking – use tongs and grasp steaks by the sides. Cooking times are based on a 2-inch steak; times will be shorter for 1 1/2 inch steaks. On a medium hot to hot grill place each steak in the center of grill for two to three minutes. Turn over and cook for an additional two to three minutes for rare. For medium rare turn once more and cook for two to three minutes or turn again and cook for no more than two additional minutes for medium. Note: Do not cook steaks more than 10 to 12 minutes. Medium well and well done are not an option with filet mignon. Medium (deep pink to light red middle) is not advised but can be obtained. Remove from grill and immediately place individually on warmed plates. I prefer serving with mushroom sauce spooned over steaks and adding a small spoonful onto the plate beside the steak. Serve with a fresh mixed greens salad with a light vinaigrette dressing and oven browned red potatoes. A glass of your favorite merlot wine (best served at room temperature) will round out this magnificent meal. For
all past articles please visit our Archives
All
original material is property of EdgefieldDaily.com and cannot be
reproduced, rewritten or redistributed without the expressed written
permission of Edgefield Daily.com
|
EdgefieldDaily.com is a
member of the
Edgefield County Chamber of Commerce New Link Below Information and Activities -----  Parting Shots A new book by Columnist Carl Langley  JAM Straight Customs  Featured Dining  La Cantina   '08 Debate Get involved NOTICE: We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |