Four beautiful medallions of beef tenderloin wrapped in par-cooked farm-raised bacon.
Tonight's meal will also feature grilled mushrooms from farmer's market.
I coated the filets with mustard and Dizzy Pig "Shakin' The Tree" lemon-pepper rub. On to a "high" grill.
I was flipping quite a bit, trying to keep ahead of the flare-ups. About 8 - 10 minutes per side, then rested under foil and a heavy towel to finish cooking. The mushrooms were finished much sooner.
Sorry, no other plated pictures. I was saving the 3 other pieces of filet for photos the following day, when there was better light - but Dan ate them all that evening. I didn't even get one. That's starting to become a disturbing trend.
That can't be good for him, right?
