Teacup’s Filet Mignayam with Mushroom Sauce
| Teacup's Filet Mignayam with Mushroom Sauce | Print |
Recipe By: Alice Morrow
Ingredients
- 2-3 large yams
- 6 slices of bacon
- Cumin
- Black pepper
- Salt
- Green onion, chopped
Instructions
- Bake, boil or steam yams until tender in their skins. Or you can cut into 2-3” round slices. If using canned yams, drain off syrup.
- If you cut into thick slices, I place on foiled baking sheet and bake at 400 for 20-30 minutes or until tender. Remember you will continue to cook them with the bacon. So you don’t want to over cook them.
- I like to under cook my yams that are cut ahead of time.
- Take bacon and cook in microwave. Do not cook all the way through. I usually cook half the time required.
- Cut bacon in two thin strips.
- Wrap each yam with bacon. It make take 2 slices to go all the way around. Secure with toothpick.
- Place in shallow pan and drizzle with olive oil and sprinkle with cumin and black pepper and a little salt and place in 350 oven for 10 minutes or bacon is finished cooking.
- Serve with MUSHROOM SAUCE
| Teacup's Filet Mignayam with Mushroom Sauce | Print |
Recipe type: Mushroom Sauce
Recipe By: Alice Morrow
Ingredients
- MUSHROOM SAUCE
- 1 can of chopped mushrooms
- 2 T. butter
- ½ t. Kitchen Bouquet
- 1 minced onion
- Juice of canned mushrooms
Instructions
- Melt butter and sauté onions.
- Add juice from the canned mushrooms plus the Kitchen Bouquet. Mix well.
- Add mushrooms and simmer for 15 minutes.
Notes
*****If you prefer to use fresh mushrooms, just substitute and sauté them with onions.
My mother-in-law, Teacup Morrow, gave me this recipe years ago. She said it was a poor man’s filet migon. Thought it was a very cute story
Related Posts
