Beef fillet is coated in horseradish sauce and Dijon mustard, before being rolled in breadcrumbs and wrapped up in delish bacon slices. It is accompanied by classic jacket potatoes and fresh green leaves. Bacon, fillet, potato, need we say more?
Bacon-wrapped Beef Fillet
Bacon-wrapped Beef Fillet
with jacket potato pockets & horseradish
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Dijon Mustard
- Free-range Beef Fillet
- Fresh Thyme
- Green Leaves
- Horseradish Sauce
- Panko Breadcrumbs
- Potato
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter (optional)
HOT POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, the picked thyme leaves, season, and turn cut-side down. Bake in the hot oven for 30-35 minutes until the flesh is soft and the skin is crispy.
BACON-WRAPPED FILLET
In a bowl, combine the horseradish sauce, the mustard, and seasoning. Place the breadcrumbs on a plate. Pat the fillet dry with some paper towel. Lightly spread the horseradish mustard mixture over the fillet until well coated. On completion, roll the mustard coated fillet through the breadcrumbs and wrap in the bacon slices in a single layer. Place on a lightly greased tray and roast in the hot oven for 6-8 minutes or until cooked to your preference. Remove from the oven and leave to rest for 5 minutes. Season to taste.
FLUFFY JACKETS
Once the potato is cooked, carefully spoon the flesh (without breaking the skin) into a bowl, and fluff up with a fork. Mix in a small knob of butter (optional) and some seasoning. Return the buttery flesh to the skin. Toss the rinsed green leaves with a drizzle of oil and seasoning.
BON APPETIT!
Plate up the bacon-wrapped beef fillet and side with the buttery baked potatoes. Serve the dressed green leaves alongside. What a dish, Chef!
Potato - 200g
Fresh Thyme - 4g
Horseradish Sauce - 15ml
Dijon Mustard - 5ml
Panko Breadcrumbs - 40ml
Free-range Beef Fillet - 150ml
Streaky Pork Bacon - 2 strips
Green Leaves - 20g
HOT POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, the picked thyme leaves, season, and turn cut-side down. Bake in the hot oven for 35-40 minutes until the flesh is soft and the skin is crispy.
BACON-WRAPPED FILLET
In a bowl, combine the horseradish sauce, the mustard, and seasoning. Place the breadcrumbs on a plate. Pat the fillets dry with some paper towel. Lightly spread the horseradish mustard mixture over the fillets until well coated. On completion, roll the mustard coated fillets through the breadcrumbs and wrap in the bacon slices in a single layer. Place on a lightly greased tray and roast in the hot oven for 6-8 minutes or until cooked to your preference. Remove from the oven and leave to rest for 5 minutes. Season to taste.
FLUFFY JACKETS
Once the potatoes are cooked, carefully spoon the flesh (without breaking the skin) into a bowl, and fluff up with a fork. Mix in a small knob of butter (optional) and some seasoning. Return the buttery flesh to the skins. Toss the rinsed green leaves with a drizzle of oil and seasoning.
BON APPETIT!
Plate up the bacon-wrapped beef fillet and side with the buttery baked potatoes. Serve the dressed green leaves alongside. What a dish, Chef!
Potato - 400g
Fresh Thyme - 8g
Horseradish Sauce - 30ml
Dijon Mustard - 10ml
Panko Breadcrumbs - 80g
Free-range Beef Fillet - 300g
Streaky Pork Bacon - 4 strips
Green Leaves - 40g
HOT POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, the picked thyme leaves, season, and turn cut-side down. Bake in the hot oven for 40-45 minutes until the flesh is soft and the skin is crispy.
BACON-WRAPPED FILLET
In a bowl, combine the horseradish sauce, the mustard, and seasoning. Place the breadcrumbs on a plate. Pat the fillets dry with some paper towel. Lightly spread the horseradish mustard mixture over the fillets until well coated. On completion, roll the mustard coated fillets through the breadcrumbs and wrap in the bacon slices in a single layer. Place on a lightly greased tray and roast in the hot oven for 6-8 minutes or until cooked to your preference. Remove from the oven and leave to rest for 5 minutes. Season to taste.
FLUFFY JACKETS
Once the potatoes are cooked, carefully spoon the flesh (without breaking the skin) into a bowl, and fluff up with a fork. Mix in a small knob of butter (optional) and some seasoning. Return the buttery flesh to the skins. Toss the rinsed green leaves with a drizzle of oil and seasoning.
BON APPETIT!
Plate up the bacon-wrapped beef fillet and side with the buttery baked potatoes. Serve the dressed green leaves alongside. What a dish, Chef!
Potato - 600g
Fresh Thyme - 12g
Horseradish Sauce - 45ml
Dijon Mustard - 15ml
Panko Breadcrumbs - 125ml
Free-range Beef Fillet - 450g
Streaky Pork Bacon - 6 strips
Green Leaves - 60g
HOT POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, the picked thyme leaves, season, and turn cut-side down. Bake in the hot oven for 40-45 minutes until the flesh is soft and the skin is crispy.
BACON-WRAPPED FILLET
In a bowl, combine the horseradish sauce, the mustard, and seasoning. Place the breadcrumbs on a plate. Pat the fillets dry with some paper towel. Lightly spread the horseradish mustard mixture over the fillets until well coated. On completion, roll the mustard coated fillets through the breadcrumbs and wrap in the bacon slices in a single layer. Place on a lightly greased tray and roast in the hot oven for 6-8 minutes or until cooked to your preference. Remove from the oven and leave to rest for 5 minutes. Season to taste.
FLUFFY JACKETS
Once the potatoes are cooked, carefully spoon the flesh (without breaking the skin) into a bowl, and fluff up with a fork. Mix in a small knob of butter (optional) and some seasoning. Return the buttery flesh to the skins. Toss the rinsed green leaves with a drizzle of oil and seasoning.
BON APPETIT!
Plate up the bacon-wrapped beef fillet and side with the buttery baked potatoes. Serve the dressed green leaves alongside. What a dish, Chef!
Potato - 800g
Fresh Thyme - 15g
Horseradish Sauce - 60ml
Dijon Mustard - 20ml
Panko Breadcrumbs - 160ml
Free-range Beef Fillet - 600g
Streaky Pork Bacon - 8 strips
Green Leaves - 80g
Woolies Products in this dish
