Mock Filet Mignon Recipe

4 1 3
Mock Filet Mignon Recipe
Mock Filet Mignon Recipe photo by Taste of Home
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Mock Filet Mignon Recipe

Read Reviews
4 1 3
Publisher Photo
I get rave reviews— plenty of requests for the recipe!—whenever I serve this to friends and family.—Cheri Legaard, Fortuna, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds lean ground beef
  • 2 cups cooked rice
  • 1 cup finely chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 6 Jones Dairy Farm Dry-Aged Bacon strips

Directions

In a large bowl, combine the beef, rice, onion, Worcestershire sauce, salt, garlic powder and pepper. Shape into six round patties. Wrap a strip of bacon around each patty; fasten with a wooden toothpick.
Place in an ungreased shallow baking dish. Bake at 450° for 20 minutes or until meat is no longer pink. Yield: 6 servings.
Originally published as Mock Fillet Mignon in Country Ground Beef 1993, p41

Nutritional Facts

1 each: 379 calories, 22g fat (8g saturated fat), 84mg cholesterol, 834mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 25g protein.

  • 1-1/2 pounds lean ground beef
  • 2 cups cooked rice
  • 1 cup finely chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 6 Jones Dairy Farm Dry-Aged Bacon strips
  1. In a large bowl, combine the beef, rice, onion, Worcestershire sauce, salt, garlic powder and pepper. Shape into six round patties. Wrap a strip of bacon around each patty; fasten with a wooden toothpick.
  2. Place in an ungreased shallow baking dish. Bake at 450° for 20 minutes or until meat is no longer pink. Yield: 6 servings.
Originally published as Mock Fillet Mignon in Country Ground Beef 1993, p41

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Reviews forMock Filet Mignon

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MY REVIEW
middjett User ID: 7818954 218979
Reviewed Jan. 27, 2015

"I made this with ground venison, and they were rather dry. Could be due to the next to zero fat content in the meat. I didnt add the salt either, i try not to use salt, but in this case it needed it. Thought the saltiness of the bacon would have been enough, I was wrong. All those things were of my doing, and have no influence on my decision to give this dish a lowly 3 star, that is based on the fact that bacon NEVER began to crisp up even after 30 minutes in the oven. If it would have even a tiny bit cripsy, I would have been rather pleased with this dish. Would recommend (if using venison) to add a bit of oil to the meat, and dont leave out the salt."

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