BACON WRAPPED BEEF FILLET stuffed with cranberries and turkish apricot

BACON WRAPPED BEEF FILLET stuffed with cranberries and turkish apricots

beef fillet

   

 

 

steakhouse classic

 

INGREDIENTS

1.5kg Steakhouse Classic fillet
24 Slices streaky bacon

THE FILLING

300g Chicken breasts, chopped
2 tblsp Thyme, chopped  
2 tblsp Rosemary, chopped
1 tbls Garlic, minced
2 tbls Fresh ginger, grated
4 Spring onions with tops thinly sliced
12 Prunes, chopped
150g Turkish apricots, chopped
150g Dried cranberries, roughly chopped
Mix all the ingredients into a bowl and season with salt and pepper.

HOW TO MAKE IT

Cut open the fillet lengthwise, starting from the centre and working your way outward until the meat is at least three times wider.

Stuff the fillet with the filling and roll it up.

Season well with salt and pepper.

Lay the bacon out on a flat surface, one rasher to the left and one to the right overlapping a little in the centre, all the way down.

Place the stuffed fillet onto the bacon and starting from the top gently close the fillet by almost making a plait. Pin the top of the bacon with tooth picks should you have difficulty keeping the bacon together.

Gently lift the wrapped fillet into a pre-heated pan and cook with the sealed side down to close it. Remove from the pan and place into your oven tray. Cook for 30-35 minutes in a pre-heated oven at 180 degress C.

Turn the oven off and rest the meat for 10 minutes before serving.

Serve hot or cold.

Click Here to go back to Jenny Morris's recipe page.


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