Bacon Wrapped Eye Fillet Hors d’oeuvre with Horseradish Cream
Tender eye fillet bites, wrapped in bacon with a tangy horseradish cream are an impressive hors d’oeuvre to serve at your next party.
How long will it take?
30 minutes
What’s the serving size?
Serves 12
What do I need?
- 450 g eye fillet
- 225 g Wursthaus Streaky 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 applesauce
- Salt and freshly ground black pepper
How do I make it?
- Preheat oven to 220C.
- Pat eye fillet dry and cut into 2.5 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.
