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$0.38 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 3% 
Need a gluten free and primal side dish? Bacon Wrapped Filet Mignons could be a tremendous recipe to try. This recipe makes 4 servings with 145 calories, 3g of protein, and 15g of fat each. For 38 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. If you have bacon, parsley flakes, beef tenderloins, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Bacon-Wrapped Filet, Bacon Wrapped Filet Mignon, and Bacon Wrapped Filet Mignon.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.
Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
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gluten-free
primal
