This recipe is from Dan Guerra of Livingston.
5 Master Cut Filet Mignon steaks
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4 fresh roma round tomatoes
1/4 cup fresh basil leaves
5 strips of bacon
Preheat oven to 375 degrees F.
Slice tomatoes and coarsely chop basil leaves.
Coat baking dish with cooking spray. Arrange filet mignon in baking dish in one layer gathered toward the middle, leaving room around the edge for bacon. Place strips of bacon with one strip parallel to each edge of the dish.
Barbecue over med-high heat until done, flipping once. About 15 minutes before filets are done, remove dish from oven, place round tomato slices on top of the meat and sprinkle with chopped basil leaves. Crumble bacon over top of filets for garnish