Saturday, May 7, 2011

Mock Filet Mignon



This is one of our all-time favorite recipes.  You can practically hear your arteries hardening while you eat it, but it is worth every bite!

Mock Filet Mignon
1 1/2 pounds ground beef
2 cups cooked rice (we use leftovers)
1 cup diced onion
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
bacon

In a large bowl, combine beef, rice, onion, Worcestershire sauce, salt, pepper and garlic powder; mix well.  Shape into six (we often make 8 smaller patties) patties.  Wrap a strip of bacon around each patty; fasten with a toothpick.  Place in an ungreased shallow baking dish.  Bake at 450 degrees for 30 minutes or until meat is no longer pink.

Generally, we have baked potatoes and green beans with our Mock Filet Mignon.  It is a wonderful meat and potatoes, stick to your ribs kind of meal!

Mixing the meat, rice and spices
Made into patties
I always put bacon on top, too!
Securing the bacon with a toothpick
Umm good!!!
Dinner is served

4 comments:

  1. your filet mignon recipe is identical to my meatloaf recipe when i have leftover rice to use up. i even place bacon on top if the ground beef is extra lean. i never thought of doing it up into patties/steaks but i am definetly gonna try it out. you have such good ideas and i thank you!

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  2. Been trying different uses for ground beef. I'm already tired of spaghetti sauce, hamburgers, and meatloaf, so this recipe sounds like something I'd really like. I'll give it a try soon. Thanks!

    NoCal Gal

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  3. Dang that looks good! LOL! The other day I tried a new recipe. I used three pounds of ground beef and made a batch of chili out of half of it and then seasoned the other half and molded it into muffin tins, leaving the center empty. I cooked them for about 15 minutes and then took them out and filled them with chili and grated cheddar cheese. Then I put them back in the oven long enough to melt the cheese. I served them on small potato rolls. It was really good and a big hit with everyone. I will definitely try it again, changing up the "stuffing". I'll try your recipe too, Enola, thanks!

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  4. We made these with ground venison(it was what was in the freezer) and they turned out great, very tasty. Thanks for posting the recipe

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