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Bacon-Wrapped Filets Mignons

Wrapping bacon around filets mignons-steaks cut from the narrow end of the tenderloin-is an example of the classic French technique called barding. Covering lean pieces of meat such as these with bacon slices or thin sheets of pork fat contributes flavor and moisture to the finished dish. You can further enhance this special-occasion steak by drizzling it with earthy truffle-infused olive oil.
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