Anita loves filet mignon. On occasion I will grab an entire beef tenderloin and cut it into filets. But, let’s face it, filets aren’t the cheapest cut of meat. That’s when it’s time to make these mock bacon filets. Mushroom-stuffed patties wrapped in bacon, topped with more mushrooms and a wonderful sauce. And they’re incredibly easy to make.
These mock bacon filets are almost meatloaf-like. I have to say that the sauce is very, very good. So good in fact that we decided (after our first bite) to use it to glaze our next meatloaf. The sauce really compliments the dish perfectly. So perfectly that you won’t miss not having real filets.
Sometimes I got the piggy route and make bacon-wrapped pork medallions instead!
Mock Bacon Filets
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
For the patties
- 8 slices bacon
- 2 pounds ground beef
- 1/4 cup green bell pepper chopped
- 1/4 cup onion chopped
- 1/2 cup chili sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried basil
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups fresh mushrooms sliced
- 2 tablespoons unsalted butter
For the sauce
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon fresh parsley chopped
- 4 drops hot sauce
- Pinch of garlic salt
- Pinch of dried thyme
For the patties
Preheat your oven to 350 F.
Place the bacon on a foil-lined bacon sheet and place into the oven to partially cook the bacon while assembling the patties. You do not want the bacon to get crispy, just slightly done. Remove and let cool.
In a large bowl, combine the ground beef, bell pepper, onion, chili sauce, Worcestershire sauce, basil, salt and pepper.
Form the meat into 8 equally-sized patties.
Melt the butter in a medium skillet.
Add the mushrooms and saute until soft.
Spoon a small amount (do not use them all) of the mushrooms into the center of 4 of the patties.
Cover with the other patties and pinch along the edges to seal.
Wrap patties with the bacon and secure with toothpicks. Transfer to a shallow pan.
Pour sauce over patties and bake for 45 minutes.
Garnish with remaining mushrooms and serve.
I’ve found the replacement for eating popcorn while watching a movie. No more of that. Grilled bacon-wrapped jalapeno-stuffed olives are much, much better. Yeah, there’s definitely a spicy kick to them. And a little smokiness from the bacon. A bit salty. Just give me a bowl of these little bites and a little cool ranch or blue cheese dressing (gotta cool off!) and I’m happy!
You don’t have to go the spicy route when you make grilled bacon-wrapped jalapeno-stuffed olives if you don’t want to. Any stuffed olives will work just fine for this recipe. Try Gouda-stuffed olives, they’re fantastic too! Just make sure you get big olives, big enough to wrap the bacon around. Those lil ole pimento-stuffed olives that are barely bigger than peanuts just won’t do. And since you’ve got the grill going, might as well add a few bacon-wrapped meatballs!
Grilled Bacon-Wrapped Jalapeno-Stuffed Olives
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 bites
- 15 jalapeno-stuffed green olives
- 5 slices thin bacon cut into thirds
- Your favorite rub or seasoning
- Ranch or blue cheese dressing for serving
Fire up your grill for indirect cooking.
Wrap each olive in a piece of bacon. I didn't need a toothpick to secure the bacon, but you might.
Sprinkle your rub out on a plate and roll the bacon-wrapped olives in it to coat.
Grill 20-30 minutes or until the bacon is cooked.
Serve with cool ranch or blue cheese dressing for dipping.
Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else. Just give me a platter of them and check on me in 15 minutes to see if I need more. They’re like grilled potato skins taken to a whole new level.
I love the spicy kick from chorizo. But, if you don’t, you can easily change these potatoes up to be a little more mellow by making them Italian-style. Substitute crumbled cooked mild Italian sausage for the chorizo, mozzarella for the queso fresco, and sour cream for the crema. Excellent!
Also try my grilled volcano potatoes.
Bacon-Wrapped Mexican Potatoes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 20 potatoes
- 20 small new red potatoes rinsed
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 8 ounces Mexican chorizo
- 1/2 cup shredded or crumbled Queso fresco
- 10 pieces bacon halved
- Mexican crema or sour cream
- Fresh chopped green onions or cilantro for garnish
Preheat your oven to 425 F.
Brush potatoes with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast until tender, 20-30 minutes. Remove and let cool.
Fire up your grill for indirect cooking (you can also make these in the oven, so keep your oven going if you're going to cook these indoors).
Meanwhile, crumble the chorizo into a medium skillet over medium-high heat. Cook until browned. Remove from heat. Note: You want to get the chorizo fairly well crumbled. If you are having trouble doing so, just let the cooked chorizo cool a bit then pulss a few times in a food processor.
Cut just enough of the bottom of each potato so that they can stand up straight. Then cut just enough off the top so you can scoop them out. Take a small mellon baller or spoon and spoon out the insides.
In a bowl combine the chorizo and cheese and spoon into each potato.
Wrap a halved piece of bacon around each potato and secure with a toothpick.
Place on the grill over indirect heat and cook until the bacon starts to crisp, about 20 minutes, or bake in the oven at 425 F.
Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.