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You might want to strip me of my self-awarded ‘foodie’ title, but I’m going to tell you something about myself anyway. I like my beef well done. I’m not just talking hamburgers either. I’m saying that I want the juiciest steak at the one of the top steakhouses in the country to be well done. I can just feel the proverbial tomatoes being thrown at me right now while I stand on this stage and tell you that I commit what is perhaps the greatest food sin.
It’s not that I don’t prefer the taste of beef that is less than well done. If anyone prefers the taste of well done steak, they are out of their mind; everyone knows this to be true. But, my mind is psychologically disturbed by pink meat. I don’t know why, and I’ve never gotten sick from beef that I can recall. It’s just this weird quirk of mine.
Now, I have been slowly going to the medium-well side and hopefully beyond that because it really is delicious. With that being said, I kinda sorta cooked these steaks to well done without meaning to, but I’m sure you’re a much better steak cook than me and can properly time your steak because you aren’t doing a million things in the kitchen and expecting greatness from all of them.
By the way, this isn’t filet mignon. Sorries! But have you seen the cost of a good filet mignon?! Cooking through the food holidays means I sometimes have to “skimp” and budget. No matter what, though, a bacon-wrapped steak is fantastic. Contrary to popular belief, bacon does not make everything better. It does, however, make this steak better. Unfortunately, the bacon wasn’t long enough to wrap completely around the steak. I suppose I could have used a second strip, but it could’ve been overkill on the bacon flavor.
I served this bacon-wrapped filet mignon with a side of roasted acorn squash (recipe coming soon, on September 7). What would you serve your filet mignon with?
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