*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is an excellent apetizer for the grill also. I baste with Itallian dressing and put on the grill. Instead of the toothpick I use a dry spaghetti noodle. It melts when done and you don't have to worry about biting into the toothpick. Great for tailgating parties.
Well I looked in the freezer and was pretty much down to the dreaded roast. Not my husband's favorite. So I was looking for something different to do with it. I was kinda skeptical but this was a real hit. After his first bite I got "WOW this is great!" A real compliment considering that I get the eye-roll when I tell him its a new recipe. I don't like onions but put them in there anyway. You don't need to eat them but it gave it a really good flavor. The meat was done perfect and very tasty. I put a little bit of garlic in there (mainly habit). I served with a little bit of horseradish. Definately a keeper...Thanks!
These were only ok - I had high hopes from the good reviews but for me they were actually too fatty. I must prefer bacon on the crisp side because to have it that soft and tender was unappealing. People seemed to like them but there were a lot leftover so they may have just been being nice. Very tender and flavorful but skip these if you dont like the texture of the white fatty part of meat.
I pounded my steak first froze it for half an hour & then cut bacon-sized strips out of it. I also clarified my butter because of the long cook time. Allrecipes gives instructions here http://allrecipes.com/HowTo/Clarifying-Butter/Detail.aspx but it's easier to do in the microwave using a glass container so that you can see the milky layer. These were incredibly tender & loaded w/ flavor particularly since I served them w/ Mouthwatering Whiskey Grill Glaze (an allrecipes recipe). Great recipe. Thanks Kelly Scraper!
Good idea but bad technique. The rolls were really greasy and the bacon was soft. After cooking as described in the recipe I would use only 1 Tablespoon of butter you would need to put these rolls under a broiler to crisp or brown up.
These were quite good. I clarified the butter as suggested by another reviewer. I also only used a/b 1/3 cup. After I cooked them I removed them & added 1/4 cup balsamic vinegar to the sauce in the pan and 3 tbs. brown sugar and reduced it to a nice glaze then ladled it over the beef rolls. Everyone enjoyed it and my husband said it's a "make again".
On a whim I made these appetizers to take to a friend's house. I thought they were good but the men at the party literally ate ALL of them...within a few minutes! They couldn't stop raving about them. I thought they were easy to make also - the only downside is having my house smell like onions for the next few days.
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