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Beef Tenderloin Roll-Ups with Lard and Garlic

These little roll-ups are seriously tasty and fragrant!

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Beef tenderloin fingers with bacon and garlic
Beef tenderloin fingers with bacon and garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 21 g
Fats 59 % 32 g
Carbohydrates 2 % 1 g
376 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

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  3. Step 3:

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  4. Step 4:

    Step 4

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  5. Step 5:

    Step 5

    Step 5:

    1. Cut the beef tenderloin into strips about 1/2 inch (1 cm) thick and pound them flat. 2. Press the garlic through a garlic press. Season the meat with salt and pepper, then rub with garlic. 3. Cut the lard into thin, short strips, lay a strip on each pounded piece of meat, roll it up, and secure with a toothpick so it holds together. 4. Fry in a skillet until partway cooked, then transfer to a small pot and braise with a little added water or broth. Done!

Caloric content of the products possible in the composition of the dish

  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Spy - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Beef tenderloin - 324  kcal/100g

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