![SUPABARN.png](https://static.wixstatic.com/media/9d379a_d216973cad364de996aa8853c9fba946~mv2.png/v1/fill/w_966,h_552,al_c,q_90,usm_0.66_1.00_0.01,enc_auto/SUPABARN.png)
Bacon-Wrapped Beef Eye Fillet Hors d’Oeuvre with Horseradish Cream
SERVES: 12 • TOTAL TIME: 30 MINUTES
Ingredients:
450 g eye fillet
225 g 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
Directions:
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.