Peggy’s Filet Mignon Ramaki Appetizer
This is a spin on Ramaki using either filet mignon or prime top
sirloin instead of chicken livers. Meat and a whole water chestnut
are wrapped in bacon, marinated, then grilled over coals.
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.
Cut meat into generous size chunks, 1.25″ +- cubes. You want them to
end up med. rare for best results, so don’t be skimpy.
Using lean meaty center cut high quality bacon, slowly render slices
to extract some of the fat ahead of time leaving enough length to wrap
around steak and water chestnut. Not as likely to flame over the
coals.
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 toothpick.
Place appetizers in a tupperware like container, cover with marinade,
and turn every 30 to 45 minutes. About 4 hours is a good time. Long
enough to flavor without disguising the ingredients.
Finish
Grill over med hot coals til bacon is crispy and meat is med. rare.
These appetizers are a real favorite with men wanting a more substantial appetizer. Goes well with
Polynesian food.
Laura's Best Recipes 