Mockfilet Recipes

Steps:

• Preheat your oven's broiler.
• In a medium bowl, mix ground beef and bread crumbs. Add eggs, onion, salt and pepper; mix well. Shape into 6 thick patties. Wrap bacon around the outside rim of each patty, and secure with a toothpick or kitchen string.
• Place on rack in broiler pan or casserole dish and broil 5 inches from heat source for 10 minutes. Take out of oven and turn patties over.
• Mix ketchup, brown sugar and mustard in small bowl. Spoon over patties, and return to broil for 5 minutes longer or until meat is firm, and no longer pink in the center.

Steps:

• Preheat oven to 450 degrees.
• In a bowl mix together beef, rice, onion, garlic powder, Worcestershire sauce, salt and pepper.
• Shape into 6 round patties.
• Wrap a bacon strip around each patty and fasten with a wooden toothpick.
• Put patties in an ungreased shallow baking dish.
• Bake 20 minutes or to your desired degree of doneness.

Steps:

• In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve.
• Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes.
• Add 2 t garlic; cook 1 minute.
• Transfer mushrooms to bowl; cool 10 minutes.
• Meanwhile, preheat oven to 425 degrees.
• Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes.
• In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
• Wrap reserved bacon around patties; secure with toothpicks.
• Sprinkle with pepper.
• In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside.
• Remove from pan; discard all but 2 T drippings.
• Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks.
• Serve the sauce with the beef patties.
• You can top the bread with the beef patties or you could just eat the garlic bread on the side.

Steps:

• In a large bowl, combine the beef, rice, onion, Worcestershire sauce, salt, garlic powder and pepper. Shape into six round patties. Wrap a strip of bacon around each patty; fasten with a wooden toothpick., Place in an ungreased shallow baking dish. Bake at 450° for 20 minutes or until meat is no longer pink.

Steps:

• Combine all but bacon. Mix well with your hands. Shape into six patties. Wrap a bacon strip around each. Place on a baking sheet and cover loosely with plastic wrap. Place in freezer just until patties are frozen. Place patties in gallon freezer bag. Label and freeze.
• To Serve: Thaw. Wrap a strip of bacon around the outside edges of each round patty. Fasten with a wooden toothpick. Place on an ungreased shallow baking dish and bake 450°F for 20 minutes or to desired doneness.
• I will also wrap potatoes in foil to go with this meal (baked potatoes).

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

Steps:

• Combine first eight ingredients nad 2 TB barbecue sauce.
• Form the meat mixture into 12 small, thick patties.
• Wrap a bacon slice around the sides of each patty and secure with a toothpick.
• Bake on a rack or broiler pan at 350 degrees F for 50-60 mintues or until desired doneness is reached. Baste frequently with remaining barbecue sauce during the last 30 minutes of cooking.

Steps:

• In a large bowl, combine the first 7 ingredients and 2 tablespoons barbecue sauce. Crumble beef over mixture and mix well. Form into 12 patties. Wrap a bacon slice around the sides of each patty and secure with a toothpick. , Place on a greased rack in a shallow baking pan. Bake at 350° for 50-60 minutes or until meat is no longer pink, basting frequently with remaining barbecue sauce the last 30 minutes.

Steps:

• Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish.
• In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary.
• Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
• While you are marinating the meat, melt the butter in a skillet over medium heat.
• Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
• Preheat grill for high heat on one side, and medium heat on the other side.
• Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once.
• When the steaks are almost done, move to the cooler side of the grill.
• Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.