Beef fillet wrapped with bacon and herbs

Beef fillet wrapped with bacon and herbs

• 1 beef loin (2 pounds)
• Salt and pepper, as desired
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano leaves
• 2 teaspoons of chopped leaves of fresh rosemary
• 1 garlic clove, crushed
• 2 teaspoons of vegetable oil
• 6 slices of bacon

Portion:

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Calories 280 Calories derived from fat 130

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Total fat 14g

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Saturated fat 5g

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Trans fat 0g

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Cholestero 70mg

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Sodium 230mg

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Potassium 430mg

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Total carbohydrates 0g

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Dietary Fiber 0g

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Sugar 0g

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Proteins 35g%

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Daily Value*:

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Vitamin C 4% Vitamin A6%

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Iron 20% Calcium 2%

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Exchanges:

00 starch; 0 fruits; 0 other carbohydrates; 0 skimmed milk; 0 skim milk; 0 milk; 0 vegetable; 0 lean extra meat; 5 lean meat; 0 meat high in fat; 0 fat;

* Daily values based in a diet of 2000 calories.

Steps 1
Pre-heat the oven at 245°F. Put salt and pepper in all the beef. Mix in a medium size bowl the parsley, oregano, rosemary, garlic and oil. Adhere the mixture to the sides and top of the meat, making a little pressure.

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Steps 2
Place the fillet in a special mold to roast for oven, not deep. Place the slices of bacon on top of the fillet, putting the edges under the fillet.

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Steps 3
Bake uncovered for 35 to 50 minutes or until the thermometer indicates 140 °F for a term before the cook point (less than medium rare), or 155 °F for medium rare. Remove the loin from the oven, cover it with aluminum foil and let it settle for 15 minutes until the temperature rises 5°.