Filet Mignon Elegante


Six 1″ thick filet mignon
9 slices bacon
2 cups diced fresh mushrooms
½ cup minced fresh parsley
¼ cup minced onions
¼ cup butter
1 tsp salt
1/8 tsp pepper
6 large mushroom caps
3 to 6 oz. brandy

1. Wrap each filet with a slice of bacon, securing with wooden picks.

2. Dice remaining bacon and cook until crisp. Drain fat. Add diced mushrooms, parsley, onion and butter to the pan; brown lightly. Add salt and pepper. Keep mixture warm while preparing filets.

3. Broil filets on the grill to desired doneness. Place on a large platter and top with mushroom mixture. Place a mushroom cap, cup side up, on each filet. Fill each cap with warm brandy. Ignite brandy and serve flaming.

Servings: 6

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