Pierce'S Seasoned Filet

1. 1

   Remove bacon from filet and remove any retaining metal or plastic device. (Discard foreign object.)

2. 2

   Cut filet and bacon into one inch pieces. (In the U.S., remove excess fat from bacon.)

3. 3

   Chop onion and saute in olive oil over medium heat until it begins to soften.

4. 4

   Add chopped bacon and partially cook, then add filet. Shake balsamic vinegar onto combination. Add garlic. Cook until strong balsamic vinegar smell disappears and a coating is left over meat and bacon, and meat is done. Season with a little salt. Add a tablespoon of water to bottom of pan and de-glaze pan. Do not return pan to heat. Let meat rest and absorb juices that have been recovered via deglazing process.

* Per serving · 4 servings · Values may vary.

No additional tips available.