Bacon Wrapped Beef Tenderloin Steaks
- GLUTEN FREE
- NO MSG
- 32g OF PROTEIN
BEEF TENDERLOIN, WATER, SALT, SODIUM PHOSPHATE, BACON IS CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE
SERVING SIZE: 1 Steak - 6oz. (170g)
SERVINGS PER CONTAINER: 4 Steaks
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||100|
|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.
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.
Herb Roasted Potatoes and Onions
- 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)
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.