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Old 02-06-2011, 10:01 PM   #1
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Talking Bacon-wrapped filet mignon/steak recipe...raw bacon, overcooked beef?

Hi there,
I'm still very new to cooking. I tried this recipe which is to wrap boneless steak inside a strip of bacon. I used a countertop toaster oven for it. However, the problem I am having is that the steak would be cooked already and the bacon would be still a little pink after broiling for 5-7 minutes on each side. Is the bacon okay to eat or will people get sick?

When I wait a bit longer, the bacon would get crispy, but the beef would be tough. What am I doing wrong? I even scored the beef already.

Thanks!

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Old 02-06-2011, 10:45 PM   #2
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Welcome to DC

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Old 02-06-2011, 10:50 PM   #3
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Try cooking the bacon 1/2 the way, Then wrap the steak with it. Good luck

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Old 02-07-2011, 06:19 AM   #4
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Try cooking the bacon 1/2 the way, Then wrap the steak with it. Good luck

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What she said. Welcome, you've come to the right place for help.
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Old 02-07-2011, 08:07 AM   #5
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I agree w/Josie and Z. Also, make sure it is really thin bacon. Another way might be to get a hot pan and "roll" the steak on the bacon to start it then into the oven? Might work.
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Old 02-07-2011, 05:46 PM   #6
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Bacon has sodium nitrates, or nitrites (I always get them mixed up!) that causes the meat to stain pink unless it's very well done. If the bacon has that bacon texture, you know, somewhat chewy, and a little crisp, then it's done through and won't cause anyone any problems.

Look at bacon place raw into baked beans, or soup. It remains pinkish-brown, even when it's been in the dish cooking for hours.

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Old 02-07-2011, 05:58 PM   #7
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Originally Posted by hypeforlife91 View Post
Hi there,
I'm still very new to cooking. I tried this recipe which is to wrap boneless steak inside a strip of bacon. I used a countertop toaster oven for it. However, the problem I am having is that the steak would be cooked already and the bacon would be still a little pink after broiling for 5-7 minutes on each side. Is the bacon okay to eat or will people get sick?

When I wait a bit longer, the bacon would get crispy, but the beef would be tough. What am I doing wrong? I even scored the beef already.

Thanks!
There's your problem, hype. I do mine in a screaming hot cast iron skillet, and like Al mentioned, I roll it around on the edges to release some of the bacon fat to the pan. Then lay it flat and cook on each side to desired doneness. No better steak in all the world! By the way, I use the thickest bacon available from the meat deli case. None of that thin stuff for mine!
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Old 02-07-2011, 06:00 PM   #8
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I wouldn't eat the bacon. I think the main purpose is to keep the beef moist by rendering a bit of its fat.
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Old 02-07-2011, 06:18 PM   #9
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I wouldn't eat the bacon. I think the main purpose is to keep the beef moist by rendering a bit of its fat.
Not...eat...the...bacon...?!?
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Old 02-07-2011, 06:26 PM   #10
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There's your problem, hype. I do mine in a screaming hot cast iron skillet, and like Al mentioned, I roll it around on the edges to release some of the bacon fat to the pan. Then lay it flat and cook on each side to desired doneness. No better steak in all the world! By the way, I use the thickest bacon available from the meat deli case. None of that thin stuff for mine!
Welcome to DC, you'll like it here.


Thats EXACTLY how to do it!!!
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