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June 1999 Issue
Summer Searing
by Philip R. Gantt
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Bacon Wrapped Filet
There is no greater barbecue than a good steak and the filet (beef tenderloin) tops the list. Allow one 6 to 8 ounce steak per person.
  • 2 lbs. beef tenderloin (4 steaks)
  • 8 slices thick bacon
Cook the bacon in a skillet until it is slightly browned, but not crispy. Wrap the bacon slices around the edges of the steaks and hold in place with toothpicks or skewers. You will need about 2 pieces of bacon for each steak. Once the bacon is attached to the filets, grill them over hot coals for about 5 to 6 minutes per side. The bacon may cause flare ups in the fire, so be prepared to douse the flames with a spray bottle of water. Serve hot with your favorite accompaniments.
  • Yields: 4 servings
  • Preparation Time: 30 minutes
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