Tournedos Wrapped In Bacon And Sage Recipes

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BACON-WRAPPED SCALLOP TOURNEDOS WITH SUMMER SUCCOTASH



Bacon-Wrapped Scallop Tournedos with Summer Succotash image

Provided by Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

8 slices thick-cut bacon
2 pounds (about 24) extra large sea scallops
Salt and freshly ground black pepper
3 tablespoons unsalted butter
2 cups corn kernels (from 2 ears)
2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans
1 large tomato, cored, cut into small cubes
3 tablespoons chopped fresh sage leaves
8 (8-inch) skewers

Steps:

  • Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
  • In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.
  • Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.
  • Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.
  • To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.
  • Cook's note: Try to use the largest scallops available, if dry scallops are available, it's even better. When grilling scallops watch carefully for any flare-ups.

BEEF AND BACON TOURNEDOS



Beef and Bacon Tournedos image

This doesn't really use tournedos or filet mignon, just plain old flank steak. It's a relatively easy recipe for grilled roll-ups that are less expensive than steak. I have trouble finding flank steak anymore, but a great substitution I've found at Wal-Mart is a Latin American cut called milanesa.

Provided by LexingtonMom

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs flank steaks
meat tenderizer
10 slices bacon
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon seasoning salt
2 tablespoons fresh parsley

Steps:

  • Cook bacon until almost done but not crisp.
  • Pound steak until it is less than 1/2 inch thick. Sprinkle with meat tenderizer.
  • Sprinkle meat with pepper and two salts. Score diagonally (making shallow, diamond-shaped cuts).
  • Flip steak. Place bacon strips lengthwise on steak. Sprinkle with parsley.
  • Roll up and skewer with 8-10 sticks. Cut into slices.
  • Grill 15 minutes on medium-high heat, turning once.

Nutrition Facts : Calories 361, Fat 26.4, SaturatedFat 9.6, Cholesterol 72.2, Sodium 570.5, Carbohydrate 0.4, Fiber 0.1, Protein 28.5

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