Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | 1\" thick |
| \N \N | Each |
| 4 slices | Lean bacon |
| 4 tablespoons | Coarsly ground black pepper |
| 4 \N | Fresh |
| \N \N | Garnish |
| \N \N | Garlic and pimiento |
| \N \N | Mayonnaise -- (recipe |
| \N \N | Follows) |
| \N \N | Filets mignons -- 6-7 oz. |
| \N \N | Rosemary sprigs -- for |
1 Pat the filets dry on paper towels, wrap a slice of the bacon around the edge of each filet, and secure it with kitchen string. Rub 1 teaspoon of the pepper onto the cut sides of each filet and grill the filets, sprinkled with salt to taste, on an oiled grill over glowing coals for 4 to 5 minutes on each side, or until thay are springy to the touch for medium-rare meat. 2. Transfer the filets to a cutting board, discard the string and the bacon. Let stand for 5 minutes and slice them thin. Arrange the slices on 4 heated plates and garnish each plate with a rosemary sprig. Serve the filets with the mayonnaise sauce MAYONNAISE SAUCE 1 cup Best Foods Mayonnaise 2 cloves garlic 1 teaspoon lemon juice ⅛ teaspoon cayenne pepper ½ teaspoon Dijon style mustard ½ teaspoon dried basil Throw everything into a blender, then spoon into a small serving dish for guests to help themselves. Love & forever embers. Louise King Recipe By : RUBYdakoda
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