Bacon wrapped filet

[tinytim]

Okay, I know this is normaly done in a broiler.... However I was wondering if anyone has any tips to getting the bacon crisp using a flattop grill. I have been just rolling them around for a minute or two but that seems like the least efficient way possible. Would it be possible to parcook the bacon just short of crisp or something along those lines? Any suggestions would be welcomed.

[Fat Guy]

The point of the exercise is for the bacon fat to baste the filet, so par-cooking would be undesirable even if you could manipulate the par-cooked bacon in such a way as to use it as a wrapper. Perhaps your best bet would be to apply flame directly using a torch as is done with, for example, creme brulee.

[Jason Perlow]

I've never really had a bacon wrapped filet dish where the point of the bacon was to get crispy -- it was always added fat and flavoring for the filet. In most cases, the bacon only serves as a garnish and is discarded. So I would make a separate order of bacon if you were intent on eating it.

[Fat Guy]

Or you could just throw the whole thing in the deep fryer.

[jackal10]

Or you could just throw the whole thing in the deep fryer.

[irony] Surely not! Would a professional restaurant could do such a thing [/irony]?

Who ordered theirs well done?

[col klink]

I've seen Ming Tsai deep fry a fillet but it was covered in mashed potatoes. It looked very good. He pulled it out before it was well done.

I've had great bacon wrapped scallop apetizers that were out of this world and I've tried to duplicate them at home. At first I used my favorite bacon which happens to be thick; of course the bacon came out soggy. The second time I used a thin cut bacon and started frying them first before the scallops. When the bacon was still semi-faccid, I wrapped the scallops for a quick sautee and they came out just right: crispy bacon; warm, juicy and succulent scallops.

[Jinmyo]

Sear top and bottom of filet. Holding with tongs, sear the bacon-wrapped sides. Lift. Drop into garbage can.

Now sear a strip steak, all sides.

There. Isn't that better?

[Suzanne F]

Jinmyo:

[Jinmyo]

Alternately:

Unwrap bacon from filet. Dispose of filet now that it has marinated the bacon. Grill bacon.

[southern girl]

I'm with Jinmyo...why ruin a good piece of beef

[pixelchef]

I think Jin was wondering why ruin good bacon with a filet(?)

[tommy]

I think Jin was wondering why ruin good bacon with a filet(?)

i think jin doesn't think filet is very good, but thinks bacon is.

[pixelchef]

Yes, exactly.

I think southergirl got a bit confuselled.

[southern girl]

Oops..okay...strip is good...bacon is good...seperately...would that be a better guess?

Is "confuselled" related to confused?

[pixelchef]

Yes, they're related. Second cousins.

I was trying to sound cute. I've failed.

[tommy]

Oops..okay...strip is good...bacon is good...seperately...would that be a better guess?

better. but don't forget that filet sucks.

[Jinmyo]

Oops..okay...strip is good...bacon is good...seperately...would that be a better guess?

better. but don't forget that filet sucks.

What tommy said.

[elyse]

In most cases, the bacon only serves as a garnish and is discarded.

Shame on you for throwing away good bacon!