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