“Burgers are the perfect canvas for culinary creativity.” – Rachael Ray
Faux Filet Mignon
Rachael Ray’s quotation couldn’t be more fitting for this recipe in which a ball of ground meat is turned into a delicious, bacon-wrapped, meaty filet that is tender and juicy! Some cooks call this “mock filet” and even “poor man’s filet” but there is definitely nothing second rate here because it is certainly better than any hamburger you’ll ever have and even tops many restaurant steaks! 
This recipe can be grilled (my preference), broiled, baked, pan-fried, or smoked. I plan to grill several until seared but very rare (125°F.) then vac-seal and freeze them. Later, when ready to enjoy them, I can Sous Vide them to whatever internal temp is desired. I’ll let you know how this turns out!
After a number of significant changes and modifications this recipe was adapted from Cheri Legaard’s Mock Filet Mignon on the Taste of Home website.
Ingredients
Instructions
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Assemble the ingredients and turn your grill on to start heating.
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Fine chop the shallot and the mushrooms. In a non-stick skillet with a couple of teaspoons of olive oil, thoroughly sauté the mix until done.
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With the exception of the bacon, place the cooked shallot & mushrooms and all the remaining ingredients in a large bowl. Using your hands, mix the contents of the bowl until all is well combined.
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Divide the meat mixture into four equal parts (I use a small food scale for this) and form each part into a ball. Shape each ball into a filet about one inch thick and three inches in diameter. Allow 1 1/2 to 2 slices of bacon for each filet.
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Wrap each filet with bacon and secure the bacon to the meat using toothpicks. Place them on a tray and take them to the grill.
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Grill the filets on each side, turning occasionally to form nice grill marks. Using an instant-read probe thermometer cook each filet to the necessary temperature to insure proper doneness as follows: Medium-Rare - 130-135°F. Medium - 140-145°F. Medium-Well - 150-130°F. Well-Done - Over 160°F. For what it is worth, the USDA, recommends the minimum safe temperature for ground meat is 160°F. or well done.
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Once the filets are done to your requirements, remove them from the grill and serve hot. The tasty sides on this plate are baked yellow squash and roasted tomatoes Roseville.
Serving Size 3.8 oz.
Servings 4
- Amount Per Serving
- Calories 228kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4g20%
- Cholesterol 78mg26%
- Sodium 471mg20%
- Potassium 147mg5%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Just to clarify, this recipe provides four servings. Each pre-cooked, prepared filet is one inch thick and three inches in diameter. Each weighs approx. 4.6 ounces going onto the grill and approx. 3.8 ounces coming off the grill.
Unlike raw bacon which rarely cooks thoroughly or browns crispy when grilled, the pre-fully-cooked bacon slices stay on the filet and brown to a crispy finish. The fact that they are low calorie is just an added plus.
If you think about it in time (which I didn't), soak the toothpicks in water for 10 minutes or so before using them to secure the bacon. Water soaked toothpicks are less likely to burn like mine did!
Using the rich balsamic vinegar was an afterthought that I added just before mixing the meat into balls; that's why the bottle isn't included in the ingredients photo ... whoops!
