.png)
.png)
Barossa Fine Foods Bacon-Wrapped Beef Eye Fillet Hors d’Oeuvre with Horseradish Cream
TOTAL TIME: 30 MINUTES
SERVES: 12
450 g eye fillet
225 g BAROSSA FINE FOODS GOURMET BACON
2 tbsp Worcestershire sauce
Salt and freshly ground black pepper
For the Horseradish Cream
170 g Greek yoghurt
2 tbsp horseradish
¼ cup breadcrumbs
3 tbsp unsweetened apple sauce
Salt and freshly ground black pepper
INGREDIENTS
Preheat oven to 220ºC.
Pat eye fillet dry and cut into 2 ½ cm cubes. Season with salt and pepper.
Cut bacon in half lengthways and then cut into 12 cm lengths.
Wrap a strip of bacon around each eye fillet cube and secure with a toothpick.
Spray a frying pan with cooking spray and heat over medium high heat. Sear cubes in batches on each side, then place on a baking tray lined with baking paper. Brush each cube with a little Worcestershire sauce and then cook in oven for 3 minutes, then turn, baste with Worcestershire and cook for a further 3 minutes.
To make the Horseradish Cream, combine all ingredients in a bowl and season to taste.
Serve eye fillet cubes hot with Horseradish Cream for dipping.
DIRECTIONS
