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Bacon–Wrapped Beef Eye Fillet Hors d’Oeuvre with Horseradish Cream
SERVES: 12 • TOTAL TIME: 30 MINUTES
Ingredients:
450g eye fillet
225g bacon
2 tbsp Worcestershire sauce
Salt and freshly ground black pepper
For the Horseradish Cream:
170g Greek yoghurt
2 tbsp horseradish
¼ cup breadcrumbs
3 tbsp unsweetened apple sauce
Salt and freshly ground black pepper
Directions:
Preheat oven to 220ºC.
Pat eye fillet dry and cut into 2½–centimetre cubes. Season with salt and pepper.
Cut bacon in half lengthways and then cut into 12–centimetre 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.