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
For the patties
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.
For the sauce
- Combine all ingredients.
Nutritional values are approximate.