12 Ingredients
  • 4 tablespoons olive oil, divided
  • 4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight)
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh cracked black pepper
  • 2 tablespoons bacon fat
  • 1/2 pound fontina, thinly sliced
  • 1/4 pound prosciutto, thinly sliced (3 to 4 slices)
  • 1/2 cup finely diced shallots
  • 1 cup beef stock, best quality
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons butter
  • 2 tablespoons chopped Italian flat-leaf parsley, for garnish
Nutrition
1465
73% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

186% 121

Saturated

263% 53

Trans

- 5

Monounsaturated

- 55

Polyunsaturated

- 7

Carbs

2% 6

Carbs (net)

- 5

Fiber

5% 1

Sugars

- 3

Sugars, added

- 0

Protein

180% 90

Cholesterol

118% 355

Sodium

56% 1342

Calcium

37% 372

Magnesium

24% 98

Potassium

33% 1167

Iron

45% 8

Zinc

137% 21

Phosphorus

109% 762

Vitamin A

24% 220

Vitamin C

8% 5

Thiamin (B1)

35% 1

Riboflavin (B2)

68% 1

Niacin (B3)

94% 19

Vitamin B6

88% 2

Folate equivalent (total)

6% 25

Folate (food)

- 25

Folic acid

- 0

Vitamin B12

129% 8

Vitamin D

0% 1

Vitamin E

15% 3

Vitamin K

23% 18
Comments
 
×