Bacon Wrapped Beef Steaks with Potatoes and Tomatoes
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
549
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,369 mg | (34 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams young, waxy potatoes
- salt
- 2 large Tomatoes (or beefsteak tomatoes)
- ½ bunch parsley
- 4 Steak fillet (ready for cook, each about 160-180 grams)
- freshly ground peppers
- 4 slices Bacon
- 2 Tbsps vegetable oil
- 2 Tbsps clarified butter
Preparation steps
1.
Rinse potatoes and cook for 25 minutes in boiling salted water.
2.
Rinse tomatoes, halve crosswise. Rinse parsley, shake dry and finely chop leaves.
3.
Rinse and pat dry meat, season with salt and pepper, wrap each fillet with 1-2 slices of bacon. Heat oil in a grill pan and cook beef for 3-5 minutes on each side. Add tomatoes, cut side down and cook for a few minutes. Season with salt and pepper.
4.
Remove from heat and pull pull easily the steaks.
5.
Drian potatoes, halve or quarter, depending on size. Heat butter in a pan and cook pototoes until golden brown on all sides. Season with salt. Arrange beef, potatoes and tomatoes on plates. Sprinkle with parsley and serve.
6.
If desired, drizzle steaks and tomatoes with Crema di Balsamico.
