Coonass Filet Mignon

6 servings Beginner
5.0/5 (1)
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 made with ground chuck, bacon, and onion—a working man’s fancy steak that fries up crispy on the outside, juicy on the inside.

Ingredients

6 servings
  • 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

Step-by-Step Instructions

  1. Mix egg and mustard together in a large bowl. 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).
  2. Weigh out 5 oz of the mixture and make into a meatball then flatten slightly into a patty shape. Wrap a slice of bacon or two around the meat and fasten with toothpick.
  3. Heat oil in a heavy skillet over medium-high heat. Fry the bacon-wrapped steaks in the pan, about 3-4 minutes on each side until bacon is crispy and meat is cooked through to desired doneness.

Common Problems and Solutions

Q: Why is my bacon not getting crispy?

A: Make sure your pan is hot enough before adding the steaks, and don't overcrowd the pan. You can also partially cook the bacon before wrapping it around the meat, or finish the steaks in a 400°F oven for 5-7 minutes to crisp up the bacon.

Q: How do I keep the bacon from unwrapping while cooking?

A: Use enough toothpicks to secure the bacon—usually 2-3 toothpicks per steak work best. Make sure the bacon overlaps slightly and pin it securely. Don't move the steaks too much while cooking, let them sear in place first.

Tips and Techniques

For best results, make sure all your patties are the same size (exactly 5 oz each) so they cook evenly. You can shape them ahead of time and refrigerate for 30 minutes to help them hold together better when frying.

Ingredient Substitutions

  • ground chuck: ground sirloin or 80/20 ground beef
  • thick cut bacon: regular bacon
  • bread crumbs: crushed crackers or panko

Equipment Needed

  • Heavy skillet or cast iron pan
  • Toothpicks
  • Kitchen scale (helpful for portioning)