Beef fillet wrapped with bacon and herbs

Beef fillet wrapped with bacon and herbs

8 Ingredients

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



Calories 280 Calories derived from fat 130

Total fat 14g

Saturated fat 5g

Trans fat 0g

Cholestero 70mg

Sodium 230mg

Potassium 430mg

Total carbohydrates 0g

Dietary Fiber 0g

Sugar 0g

Proteins 35g%

Daily Value*:

Vitamin C 4% Vitamin A6%

Iron 20% Calcium 2%


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.

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.

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°.