French Parcels

1. Spread a teaspoon of butter on each of 4 sheets of foil. Place a steak in the centre of each sheet.

2. Combine remaining ingredients and spread on steaks. Wrap foil around to form parcels and place on a baking tray.

3. Bake at 180C for 30 minutes. Serve with jacket or new potatoes and salad.

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Nutrient	Quantity
Total fats	9.6 g
Protein	3.562 g
Carbohydrates	5.238 g
Energy	114 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0726 g
Water	0.6 g
Aspartic acid	0.3306 g
Calcium, Ca	84 mg
Fiber, total dietary	1.86 g
Niacin	1.185 mg
Vitamin A, RAE	0.6 g
Arginine	0.5282 g
Riboflavin	0.102 mg
Fatty acids, total saturated 20:1	0.0134 g
Glutamic acid	0.7944 g
Sodium, Na	14.8 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0288 g
Total lipid (fat)	9.6 g
Manganese, Mn	0.2914 mg
Proline	0.1626 g
Fatty acids, total saturated 16:0	0.8584 g
Serine	0.1942 g
Fatty acids, total saturated 18:0	0.4038 g
Vitamin B-6	0.0298 mg
Ash	1 g
Fatty acids, total saturated 18:1 undifferentiated	3.5794 g
Pantothenic acid	0.1388 mg
Phenylalanine	0.1888 g
Copper, Cu	0.3236 mg
Thiamin	0.2566 mg
Methionine	0.1176 g
Iron, Fe	0.502 mg
Carbohydrate, by difference	5.238 g
Phosphorus, P	150.4 mg
Folate, total	19.6 g
Alanine	0.1862 g
Valine	0.199 g
Fatty acids, total saturated 18:2 undifferentiated	4.1308 g
Glycine	0.244 g
Fatty acids, total saturated 14:0	0.024 g
Zinc, Zn	0.928 mg
Isoleucine	0.1532 g
Fatty acids, total polyunsaturated	4.2078 g
Leucine	0.2728 g
Vitamin A, IU	13.4 IU
Folate, DFE	19.6 g
Tryptophan	0.078 g
Tyrosine	0.1492 g
Fatty acids, total saturated	1.3444 g
Histidine	0.1048 g
Fatty acids, total monounsaturated	3.6254 g
Threonine	0.1478 g
Folate, food	19.6 g
Magnesium, Mg	19.2 mg
Lysine	0.1142 g
Potassium, K	82.8 mg
Cystine	0.072 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 teaspoons	114	5.238	9.6
Tomato Sauce	3 tablespoons	0	0	0
grain mustard	2 teaspoons	0	0	0
fillet	4 scotch	0	0	0
french onion soup mix	1 packet	0	0	0