Recipe - Grilled Fiery White-Peppered Chicken Wings

4 1" thick
Each
4 sl Lean bacon
4 tablespoon Coarsly ground black pepper
4 Fresh
Garnish
Garlic and pimiento
Mayonnaise (recipe
Follows)
Filets mignons 67 oz.
Rosemary sprigs for

1 Pat the filets dry on paper towels, wrap a slice of the bacon around the
edge of each filet, and secure it with kitchen string. Rub 1 teaspoon
of the pepper onto the cut sides of each filet and grill the filets,
sprinkled with salt to taste, on an oiled grill over glowing coals for 4 to
5 minutes on each side, or until thay are springy to the touch for
mediumrare meat. 2. Transfer the filets to a cutting board, discard the
string and the bacon. Let stand for 5 minutes and slice them thin. Arrange
the slices on 4 heated plates and garnish each plate with a rosemary sprig.
Serve the filets with the mayonnaise sauce

MAYONNAISE SAUCE 1 cup Best Foods Mayonnaise 2 cloves garlic 1 teaspoon
lemon juice 1/8 teaspoon cayenne pepper One half teaspoon Dijon style mustard
One half teaspoon dried basil Throw everything into a blender, then spoon into a
small serving dish for guests to help themselves. Love & forever embers.
Louise King

Recipe By : RUBYdakoda

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip