Filet Mignon Rumaki Appetizer
Filet Mignon Rumaki Appetizer
Rumaki is a Polynesian appetizer with bacon-wrapped chicken livers and water chestnuts. I don’t know about you, but I’m not a big fan of chicken livers. But the flavors used in the Polynesian version including ginger and garlic are wonderful. This recipe is a spin on Ramaki using either filet mignon or prime top sirloin. The meat and one whole (or half if you prefer) water chestnut are wrapped in bacon, marinated then grilled over hot coals until medium rare on the inside and slightly carmelized and charred on the outside. They are wonderful! These work well as appetizers but it only takes a couple of them to make a meal.
Instructions:
- Make a marinade using low sodium soy, crushed ginger and crushed garlic to taste. Add a small amount of brown sugar, i.e. 1 tablespoon. There is no set recipe on amounts, just do it to your own taste.
- Cut meat into generous size chunks, 1.25″ +- cubes. You want them toend up med. rare for best results, so don’t be skimpy.
- Using lean meaty center cut high quality bacon, in a saute pan, slowly render slices to extract some of the fat ahead of time leaving enough length to wrap – but only cook the bacon a few minutes so it’s still soft.
- Soak some round-tip toothpicks in water for 30 minutes.
Assemble:
Lay out a bacon strip, place a cube of steak in center, top with whole water chestnut. Wrap bacon around meat and water chestnut and skewer with a toothpick (2 if larger chunks of steak)
Place appetizers in a tupperware like container, cover with marinade,and turn every 30 to 45 minutes for 2-4 hours depending upon how much of the marinaded flavors you want. Long enough to flavor without disguising the ingredients especially if you’re using filet mignon.
Prepare the grill so that it is very hot (over 500 degrees is preferred).
Finish
Grill over med hot coals until bacon is crispy and meat is med. rare. Do not overcook.
Allow to rest for 10 minutes prior to serving.
