Serves 4 / Prep time: 10 minutes / Cook time: 15 minutes
This is a throwback to a popular ’80s dish, when many things were wrapped in bacon despite the moratorium on fats. Bacon-wrapped steaks were found on every restaurant menu because the salty richness of the bacon combined beautifully with the lean tenderloin. If you are looking for higher omega-3 fatty acids and vitamine in your beef, source-out organic grass-fed animals.
4 Beef tenderloin steaks (4-ounce)
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
8 bacon slices
Sea salt
1. Preheat the oven to 450°F.
2. Season the steaks with salt and pepper.
3. Wrap each steak snugly around the edges with 2 slices of bacon and secure the bacon with toothpicks.
4. Place a large skillet over medium-high heat and add the olive oil.
5. Pan sear the steaks for 4 minutes per side and transfer them to a
baking sheet.
6. Roast the steaks until they reach your desired doneness, about 6 minutes for medium.
7. Remove the steaks from the oven and let them rest for 10 minutes.
8. Remove the toothpicks and serve.
A CLOSER LOOK
Bacon has a bad reputation in many nutritionist circles because it
can be very high in preservatives and sodium, depending on the brand and processing. Look for organic bacon with no additives, preferably from a reputable butcher.
PER SERVING
Calories: 565; Fat: 49g; Protein: 28g; Carbs: 0g; Fiber: 0g;
Net Carbs: 0g; Fat 78%/Protein 22%/Carbs 0%