Had several guests over New Year Day, and Just happen to pick a Costco Filets Mignons for the occasion.
I trim the membrane off the meat and sliced them about 1-1/2" thick, and wrapped in bacon. I marinade them for about 3 hrs in a red wine sauce prior to grilling. After searing both sides and just before removing, I turned them on edge to finish cooking the bacon wraps.
The first picture is the larger halve of the full strip.

Don't ask why there is a pork chop on the grill.

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Hmmmmmm, I won't ask about the pork chop, but will inquire why some of our names did not appear on your guest list! With that kind of a meal, I'd expect you to share with us.

Actually, they look scrumptious! Your method sounds meticulous and the results are outstanding! Could you taste the wine? I'm sure it helped to tenderize them! I'm not sure from the photos, is there butchers twine holding the bacon on? Hmmmmmm, I'll have to look more closely.

Why is there a pork chop on the grill?

Mike

Hike ...

They look great!

I'll show my ignorance ... why put the bacon around filet mignon? I'm not sure what the bacon brings to the party ...

BG in WV

Very sharp eyes Mike, the bacon is wrapped on with butcher string, and cut off just before serving. I used toothpick one time before, but the bacon kept slipping off the end of the toothpick. This is the first time use of the string to tie on. The string also helped to shape the fillets into nice round shape.

BG - While the small end of the tenderloin is the most tender of all the cuts, it lack of fat can make it a little bland in flavor. Bacon is used in cooking the filet because of the low levels of fat found in the filet. Filets also have low levels of marbling. The bacon is wrapped around the filet and pinned closed with a toothpick or tied on with Butcher string. This is suppose to add flavor and keeps the filet from drying out during cooking.
The picture is of the larger end of the tenderloin. I had cut up the other half before I remember to take a picture for size comparison.

Ans to why grill a pork chop when serving fillet mignon: Some people rarely eat steaks, and never bother to ask what a filet mignon is. They think it is just another large steak thrown on the grill. This person happens to be a female guest.

So, Hike...How do the marinated filets taste compared to just seasoning the steak? There are also several really good sauces to go with filets..Shelly probably knows more about sauces..Bearnaise is one good one. There are many more I would like to try..Your steaks make me hungry...Now I will need to go shopping...lol

Bill,

I'm a purist about steaks. Salt and pepper is just fine for me.

You can make a nice sauce with a beef stock or balsamic vinegar reduction (almost to a syrup) with wine and seasonings, again reduced to syrup consistency---but to me, they're just another flavor of ketchup. They're fine, even great to eat with a steak but not necessary.

Marinating a steak as Hike did is my favorite way to add some extra flavor prior to the cook rather than serving a sauce with it. Which marinade to prepare depends on my mood--Italian, Chinese, European (French), Thai, Jerked--the list can go on and on.

But I usually just use salt and pepper.
Shelly

Guess I'm a purist also, sea salt and pepper! That's heaven to me!

I have in the past visited a local pub (Huddies) that on occasion had a special that was sirloin tips marinated in some kind of wine (red) sauce - now that one I loved! It was very sweet tasting, I've never had anything close to it before. I've asked for the recipe, but no dice. BIG secret! I wish I could duplicate it, I feel it would be great for "tough" cuts of beef, the marinade does tenderize to a certain extent.

But for a good strip, shell or loin cut - especially a thick (1-3/4" or more), 18 ounces or better - seared with just sea salt and pepper is my only choice!

Mike

Mike, Get to work on duplicating the marinade.

Combine 1 cup of red wine and 1/4 cup maple syrup (or sugar or honey but I know that you're a big maple syrup kind of guy), a couple crushed cloves garlic and 1 teaspoon salt. Some cayenne or not if you remember that it had some heat.

This might just do it but if it's not sweet enough, double the sweetener but then add 1 Tablespoon of balsamic vinegar.

Most sauces or marinades like you describe are very simple so let us know how my off the cuff recipe works for you.

Shelly

You're uncanny! Thinking back on it now, I believe there was a hint of balsamic vinegar! No heat at all though. I will try this out, thanks for the sword of precipitation!

Mike

Yeah, I edited my response to change "heat" to "combine" as I was thinking that a little heat would dissolve the sugar. but if you use the syrup, just combine. Try starting with the 1/4 cup syrup and the 1 Tablespoon balsamic and then see if you have to increase the sweetness.

Shelly