Beef and asparagus saddlebags

Yield: 1 Servings

Measure Ingredient
1 pack (8 oz) cream cheese; softened
2 tablespoons Prepared horseradish
¼ cup Cooked; finely crumbled bacon
2 tablespoons Finely chopped fresh parsley
2 pounds Roasted beef tenderloin; in 24 thin slices
24 \N Thin asparagus spears;cooked crisp-tender trimmed 3\"
24 \N Long chive stems; blanched and cooled

Cost: $ - Preparation Time: 20 minutes Difficulty Level: 3 - Servings: 6-8 Note: Reprinted from "Pure Prarie:Farm Fresh and Wildly Delicious Foods From the Prarie" by Judith Fertig. "Pure Prarie" is available from Two Lane Press at 800-270-8041

1. In a small bowl, mix together the cream cheese, horseradish, bacon, and parsley. Set aside.

2. Lay the slices of beef tenderloin out on a waxed paper surface.

3. Spread each slice with a little of the cream cheese mixture.

4. Place an asparagus spear in the middle of each slice.

5. Roll each slice up and tie together with a chive stem.

6. Chill, covered, until time to serve.

Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <newsletter@...> on Dec 28, 1997

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