Edwards Family Recipes

• 1 (5 to 7 lb.) beef tenderlion
• 8 to 10 slices Edwards' hickory smoked Virginia bacon, partially cooked
• 8 to 10 toothpicks
• 8 tablespoon butter, softened (do not substitute)
• 1 teaspoon lemon juice
• 2 teaspoon fresh parsley, chopped
• 6 to 8 drops Tabasco
• 1 teaspoon coarsely ground black pepper

1. Prepare butter before grilling meat. Combine soft butter with lemon juice, parsley, Tabasco and cracked pepper; reserve for later use. Keep butter mixture at room temperature. Trim off all excess fat. Slice into 1 1/2-inch filets mignons (approx.) 8 to 10). Wrap each in a slice of Edwards' bacon, which has been partially cooked and is still flexible. Secure with a toothpick. Cook in a frying pan or griddle, which has been slightly salted; cook over high or medium-high heat according to personal preference. Top with butter and serve immediately! Serves 4 to 10.

2. Note: A 1 1/2-inch tenderloin should cook 4 to 5 minutes on each side for a medium-rare filet. Chilled meat will take longer to cook. Do not overcook. An elegant entree for a special occasion!

3. Courtesy of: S. Wallace Edwards & Sons, Inc.