Text 1596, 64 rader
Skriven 2006-05-20 10:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: projects 701
====================
 DSac> I can't think of anything that turns out bad when wrapped in
 DSac> bacon. [g]
 DS> I can -- I once ordered a filet steak and was unpleasantly surprised
 DS> when it came wrapped in almost raw bacon.  Gail admonished me that
 DS> filet is always wrapped in bacon and I should not have been
 DS> surprised, but the combination was just not a good thing to me.   I

Yup, filet is most frequently wrapped in bacon, to increase the
fat content (otherwise it's too easy to make a hockey puck), to
self-baste (laziness in the kitchen), and to add flavor (if, of
course, you want bacon flavor as opposed to beef flavor - but
then filet has relatively little beef flavor). I've had it once
or twice, and I can see better things to do with both the beef
and the bacon. Filet done rare and served with a complementary
sauce, say with mushrooms or truffles and a sweetish wine, can
be pretty good, or raw, or cut into little bits and sauteed in
butter. Otherwise, I sort of prefer rib eye and very much prefer
sirloin - that attitude will stay with me as long as I have
working teeth.

 DS> can't see how they could have gotten the bacon as crisp as I like it
 DS> without destroying the beef well past the hot red center stage I like
 DS> and well into the grey stage which I do not like.

Pretty easy, actually. Precook the bacon.

Here's a recipe that does most of these things:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Beef Tenderloin with Marsala
 Categories: Italian, Beef, Pork/ham
      Yield: 6 servings

      3 ts Butter, plus 3 T, melted            6    1 Inch Slices (about 2 1/4
      2 oz Sliced pancetta (Italian                 -Lbs.) filet mignon
           -dry-cured unsmoked bacon OR             Salt and pepper to taste
      2 oz Bacon                             3/4 c  Dry Marsala
      1    Onion, thinly sliced              1/2 c  Beef stock

  Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to
  hold meat in one layer. Saute' until golden brown. Add onion and saute'
  until golden. Remove pancetta or bacon and onion with a slotted spoon.
  Reserve bacon and discard onion.

  Put beef slices in same skillet and pan-broil until quite brown, about 3
  minutes on each side.

  Season to taste with salt and pepper. Add melted butter, wine and stock and
  lower heat. Cook 2 more minutes on each side, turning once to coat slices
  with sauce. Remove meat, place on top of reserved bacon on serving platter,
  and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over
  meat and serve. Serves 6.

  SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
  0-89535-147-1 SHARED BY: Jim Bodle 3/93

  M's note: omit the "cook 2 more minutes on each side" part.

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