eCook Meal
Bacon-wrapped Beef Fillet
with jacket potato pockets & horseradish
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R63.02
for 4 servings · R15.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Thyme needs 15 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR2.46
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Free-range Beef Fillet needs 600 gBeef Stock Bones Avg 1 kg 1 kg at R49.99 · 60% of packR29.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Horseradish Sauce
- Streaky Pork Bacon - 8 strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bacon-wrapped Beef Fillet?
The preparation time for Bacon-wrapped Beef Fillet with jacket potato pockets & horseradish is between 25 and 40 minutes.
What is the total time required to make Bacon-wrapped Beef Fillet with jacket potato pockets & horseradish?
The total time required to make Bacon-wrapped Beef Fillet with jacket potato pockets & horseradish is between 40 and 60 minutes.
How many servings does Bacon-wrapped Beef Fillet provide?
4 servings
What are the main ingredients in Bacon-wrapped Beef Fillet?
Beef, Dijon Mustard, Green Leaves, Horseradish Sauce, Panko Breadcrumb, Potato, Streaky Pork Bacon, Thyme
What is the nutritional information of Bacon-wrapped Beef Fillet?
Calories: 733, Carbs: 53 grams, Fat: grams, Protein: 51.1 grams, Sugar: 3.7 grams, Salt: 862 grams
How do I prepare Bacon-wrapped Beef Fillet?
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! 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.
What should be prepared from my kitchen to make Bacon-wrapped Beef Fillet?
Beef, Dijon Mustard, Green Leaves, Horseradish Sauce, Panko Breadcrumb, Potato, Streaky Pork Bacon, Thyme
How many calories does Bacon-wrapped Beef Fillet have?
733 calories
How much fat content does Bacon-wrapped Beef Fillet have?
grams