tag:blogger.com,1999:blog-2217562696428934084.post3435931374979483358..comments2015-09-09T23:30:42.245-04:00Comments on U Can't Cook: But I Can Teach You: Filet Mignon: a quick & dirty how toRob Starobinhttp://www.blogger.com/profile/05334058269448153189noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2217562696428934084.post-53697032888051842402010-03-22T22:13:05.202-04:002010-03-22T22:13:05.202-04:00>>I assume the bacon means, "this filet...>>I assume the bacon means, "this filet is low fat so we need to keep it moist".<br /><br />I think that's either a southern thing or a recent development. Mignon is naturally tender and moist. I think the bacon wrap is just something added for, I dunno, flavor, variety, something.<br /><br />Honestly I think it's over the top to add the bacon. Better choice would be to go to a butcher and get a cut. I use a bacon wrap with pork chops that need special help.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2217562696428934084.post-51277350941971439752010-03-21T15:18:33.671-04:002010-03-21T15:18:33.671-04:00I like filet... it is tough to find it without bac...I like filet... it is tough to find it without bacon wrapped around it. I assume the bacon means, "this filet is low fat so we need to keep it moist".<br /><br />I just order it at a restaurant, usually, but maybe we'll try a filet at home!The Beaudoinshttps://www.blogger.com/profile/06028305564997982281noreply@blogger.com