| | | |  | 4 | | filet mignons | | | 4 rashers | | bacon | | | 2 Tbs | | paté | |
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| | | | 1 | Remove rind from bacon and spread bacon with a little of the pâté. | | 2 | Wrap bacon around the mignons and secure with toothpicks. Dust with freshly ground black pepper. | | 3 | Arrange on a platter, cover in plastic film and freeze. | | 4 | Defrost well before sautéing on a hot skillet about 4-5 minutes per side or until required doneness. |
| | | | Servings: 4 | | | | Recipe Type | | Meats | | | | Copyright © 2006, The Gourmet Saint |
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Filet Mignon