Bacon Wrapped Beef Tenderloin Steaks

Features

GLUTEN FREE
NO MSG
32g OF PROTEIN

VIEW NUTRITIONAL INFORMATION / VIEW INGREDIENTS

Ingredients

BEEF TENDERLOIN, WATER, SALT, SODIUM PHOSPHATE, BACON IS CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE

Nutritional Information

SERVING SIZE: 1 Steak - 6oz. (170g) SERVINGS PER CONTAINER: 4 Steaks	AMOUNT PER SERVING	% DAILY VALUE
Calories	230
Calories from Fat	100
Total Fat	11g	17%
Saturated Fat	4g	20%
Trans Fat	0g	0%
Cholesterol	95mg	32%
Sodium	410mg	17%
Total Carbohydrate	0g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	32g
Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 10%

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cooking Instructions

HOW TO PREPARE

Place steaks in refrigerator overnight or place unopened steaks in cold water for approximately 30 minutes, then proceed as follows:
GRILL: Remove steaks from sealed pouch. Place steaks on a 450°F, medium-high heat grill. Cook approximately 24 minutes, turning twice during cooking, and to an internal temperature of 160°F as measured with a food thermometer. Allow the steaks to rest for 1 minute before serving.

BROIL: Remove steaks from sealed pouch. Place on broiler pan in preheated oven set at 500°F. Cook approximately 12 minutes, turning twice during cooking, and to an internal temperature of 160°F as measured with a food thermometer. Allow the steaks to rest for 1 minute before serving..

STOVE TOP: Remove steaks from sealed pouch. Place steaks in a preheated pan on medium-high heat. Cook approximately 18 minutes, turning twice during cooking, and to an internal temperature of 160°F as measured with a food thermometer. Allow the steaks to rest for 1 minute before serving.

RECIPE

Herb Roasted Potatoes and Onions

Ingredients

- 1/4 cup Extra Virgin Olive Oil
- 2 lbs. small Red Potatoes (halved)
- Kosher salt (pinch)
- 2 tablespoons coarsely chopped mixed hardy Fresh Herbs (such as rosemary, savory, and thyme)
- 1 thinly sliced large Onion
- 1/2 cup coarsely chopped mixed tender Fresh Herbs (such as chives, parsley, and tarragon)

Instructions

Position a rack in the center of the oven and heat the oven to 450°F. Oil a large rimmed baking sheet. In a medium bowl, toss the potatoes with the extra virgin olive oil and 1 tsp. salt to coat. Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes. Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with salt and serve.