This Mock Filet Mignon recipe is from Sheryl Shard, co-author of the book “Sail Away! A Guide to Outfitting and Provisioning for Cruising”. Sheryl has been cruising with her husband, Paul since 1989.
When cruising in the tropics, or whenever the weather is hot, Paul and I use our boat barbeque a lot. It keeps the heat out of the boat and grilling is a healthful way to cook. We have a Force 10 propane barbeque. We like propane because it is a clean hot-burning fuel and, since it’s the same fuel that we use for our main stove and oven, it’s more convenient than carrying charcoal briquettes around. In many of the islands we’ve cruised to, good cuts of meat are hard to find so one day I developed the following recipe to create an elegant meal from a pound of ground beef I had.
Sheryl’s Mock Filet Mignon
- 1 lb. of ground beef
- 1/4 cup dried bread crumbs or crushed soda crackers
- 1 tablespoons of water
- 1 tablespoon of worchestershire sauce
- 1 tablespoon of soya sauce
- 1/4 teaspoon of ground pepper or steak spice
- 1/4 cup finely chopped onion
- 1 clove garlic crushed (optional)
- 1 egg
- 6 strips of bacon
Mock Filet Mignon Recipe
1) Mix together all ingredients except bacon.
2) Form into 6 patties, 1 inch thick.
3) Wrap a strip of bacon around each “filet mignon” and secure with toothpicks. If the bacon is a little fatty, I partially cook it on the stove to remove some of the fat before barbecuing. This also prevents flare-ups on the grill.
4) Grill 5-7 minutes on each side for medium cooked patties.
5) Served with sauteed mushrooms, fresh-baked bread, salad and a bottle of red wine, this is a wonderful meal.
You can find more from Paul and Sheryl Shard on their website at www.distantshores.ca
Share this recipe with your friends