I am officially cool. Not because this recipe tastes like gold. But because I got to drive around a BMW yesterday. Yep, a beamer. No big deal. Sergio needed a ride to the airport so he could party it up in LA, so I agreed as long as I could take his car. Driving his car is pretty much like driving a race car. Except better. Because he has a really good sound system in there. There’s not much better than pretending like I’m rich while rapping to Lil’ Wayne. Rapping meaning screaming.
And this car accelerates REALLY fast. My car has no acceleration. Literally, none. I cannot and will not drive through the mountains because I would get honked at THE ENTIRE TIME. Maybe that’s why I don’t snowboard. Because I fear for my life on the road more than I do on a snowboard. Yeah, that’s why.
Anyways, I see why Sergio walks everywhere like he owns the place. That’s exactly what I did when I waddled into Starbucks needing to pee after driving Sergio and Tom to the airport. I didn’t even buy anything. Just went straight to the bathroom. The men’s bathroom. After I peed for a good 456 seconds, I strolled out like I owned the place and acted like I wasn’t going to purchase a $5 coffee. Immediately, I felt guilty. So I bought a dirty chai. A heavy conscience never does a person any good. Neither does a dirty chai though…fail.
I’m going to try my best to not look too awesome in his car this week. I don’t think he knows that I plan on street racing in it. And picking up hot dudes. Beamers get hot dudes. It’s science.
Disclaimer: Sergio, I will not be street racing nor picking up guys in your car. Well, you knew about the guys part. That’s a given.
- 1.5 cups red grapes
- 2 Grass Fed Filet Mignon
- 2 strips of bacon
- 2 tablespoons balsamic vinegar
- 1 tablespoon coconut oil
- pinch of salt
- Preheat oven to 400 degrees.
- Place a piece of parchment paper in an 8×12 glass baking dish (for easy clean up, but no big deal if you don’t have any).
- Throw your grapes, balsamic vinegar, and coconut oil with a bit of salt on top into your baking dish and toss to coat.
- Roast grapes for about 25 minutes or until soft.
- When there is about 10 minutes left for your grapes to cook, pull out a medium skillet and place over medium heat.
- While your skillet heats up, wrap your bacon around the outer rim of your filet mignon. Use a toothpick to press through part of the meat to connect your bacon ends. Don’t want that bacon sneak away from your meat!
- Salt both sides of your filet mignon, just a little bit.
- Now first place your bacon sides onto your hot skillet to release some of the fat to cook the meat on.
- Cook bacon on all sides for about a minute each side, then place your filet mignon into the bacon fat and cook for around 4-5 minutes per side (this time will depend on how thick your filet mignon is and how you prefer yours cooked. mine was cooked to medium rare).
- Top filet mignon with roasted grapes and a bit of the leftover balsamic vinegar that is reserved in the baking dish.
- Be incredibly happy.