Bacon Wrapped Fillets
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
509
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Beef fillet (each about 150 - 175 grams)
- salt
- freshly ground peppers
- 1 tsp dried herbes de Provence
- 8 slices Bacon
- 1 Tbsp clarified butter
- 100 grams button Mushroom
- 1 carrot
- 3 centiliters Brandy
- 150 milliliters Veal stock
- 3 Tbsps Whipped cream
Preparation steps
1.
Rinse mushrooms and slice. Peel carrot and cut into small cubes. Rub fillets with the dried herbs and then wrap in bacon. Secure with kitchen twine. Heat butter in a skillet and cook meat on each side for 2-4 minutes. Season with salt and pepper. Wrap in aluminum foil and let rest in oven for 5 minutes at 50°C (approximately 125°F).
2.
Add carrots and mushrooms to skillet and saute. Deglaze with 2/3 of the brandy and boil down. Pour in stock and gently boil. Add cream and remaining brandy. Season with salt and pepper and stir. Distribute fillets on plates and top with sauce. Serve with puff pastry if desired.
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