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Old 11-27-2010, 05:53 AM   #11
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luckytrim's Avatar
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
Originally Posted by Kayelle View Post
I almost always bacon wrap my Filet Mignon steaks, and sear the edges to cook the bacon, and to release the good drippings for the flat sides.
For inch, or more, thick loin lamb chops, I also sear on all the edges including the flat top of the bone. I can't imagine doing it another way.
The filets are an inch and a half thick.............

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