Coonass Filet Mignon

2005-05-04

According to CajunCulture.com, not only is the origin of the term “coonass” disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying “Registered Coonass” while others see it as an ethnic slur. Either way, this is some good filet mignon.

Ingredients

  • 1.5 pounds ground chuck
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/2 cup finely chopped onion
  • 1/2 tsp mustard
  • 1 package thick cut bacon
  • oil for frying
  • salt & black pepper
  • garlic powder
  • red pepper
  • toothpicks

Directions

Step 1

Mix egg and mustard. Add ground chuck, breadcrumbs and onion. Add seasonings (Generally, a layer of salt, black pepper and garlic powder is added to each side then a pinch or two of red pepper).

Step 2

Weigh out 5 oz of the mixture and make into a meatball then flatten slightly. Wrap a slice of bacon or two around the meat and fasten with toothpick.

Step 3

Fry up in pan -- a few minutes on each side.



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Kaplan, Louisiana Louisiana
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