Coonass Filet Mignon

Prep Time
Cook Time
Ready In

"According to, 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 mock filet mignon. SOURCE BOUDREAUX & THIBODEAUX My three photos of this wonderful dish are of the raw, cooking to plated! "

Original recipe yields 4 servings


  • Serving Size: 1 (330.3 g)
  • Calories 1095
  • Total Fat - 80.7 g
  • Saturated Fat - 28.4 g
  • Cholesterol - 306.5 mg
  • Sodium - 1852.4 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.1 g
  • Protein - 79.4 g
  • Calcium - 49.8 mg
  • Iron - 8 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Mix egg and mustard.

Step 2

Add ground chuck, breadcrumbs and onion.

Step 3

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 4

Weigh out 5 oz of the mixture and make into a meatball then flatten slightly.

Step 5

Wrap a slice of bacon or two around the meat and.fasten with toothpick.

Step 6

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

Tips & Variations

No special items needed.


1 Reviews


Excellent Shadows1 I cooked these on the barbecue, everyone loved them, thank you for your recipe!


review by:
(10 Feb 2013)