Bacon Wrapped Filet of Beef Steaks
Features
- GLUTEN FREE
- NO MSG
- 24g OF PROTEIN
Ingredients
BEEF, WATER, LESS THAN 2% SALT, NATURAL FLAVORS (INCLUDING MESQUITE SMOKE), SODIUM LACTATE, SODIUM ACETATE, TORTULA YEAST, AUTOLYZED YEAST, SODIUM PHOSPHATES, WRAPPED IN BACON CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE.
Nutritional Information
|
SERVING SIZE: 1 Filet
SERVINGS PER CONTAINER: 2 Filets
|
AMOUNT PER SERVING | % DAILY VALUE |
|---|---|---|
| Calories | 260 | |
| Calories from Fat | 160 | |
| Total Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 0g | |
| Cholesterol | 85mg | 28% |
| Sodium | 830mg | 35% |
| Total Carbohydrate | 1g | 0% |
| Dietary Fiber | 0g | 0% |
| Sugars | 0g | |
| Protein | 24g | |
| Vitamin A 0%/Vitamin C 0%/Calcium 2%/Iron 15% |
*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
Keep refrigeratoed or frozen. Thaw in refrigerator or microwave. Do not cook from frozen.
GRILL:
Remove steaks from sealed pouch. Place steaks on preheated, medium-high heat grill. Cook approximately 20 minutes, turning twice during cooking, to an internal temparature of 160ºF 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 to 500ºF. Cook approximately 11 minutes, turning twice during cooking, to an internal temperature of 160ºF as measured with a food thermometer. Allow the steaks to rest of 1 minute before serving.
RECIPE
Gruyère Popovers
Ingredients
- 3 cups Milk
- 3 cups All-Purpose Flour
- 1 tablespoon Kosher Salt
- 6 Eggs
- 6 oz. Grated Gruyère Cheese
Instructions
Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF. In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth. Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese. Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan. Invert the pan and remove the popovers. Serve immediately.
