Asparagus beef roll-ups

Yield: 10 servings

Measure Ingredient
1.00 pounds center-cut beef tenderloin
3.00 tablespoon coarse cracked black pepper
1 kosher salt
1 olive oil for searing
20.00 asparagus spears; blanch until tender
1 === horseradish mayonnaise ===
1.00 tablespoon prepared grated horseradish
½ cup mayonnaise; slightly thinned
1.00 tablespoon chopped fresh chives
1 salt; to taste
1 freshly ground black pepper; to taste

Heat the oil in a large saute pan. Season the entire beef tendeloin with kosher salt and pepper. Sear the beef on all sides untilvery brown. Meanwhile, make the mayonnaise: In a small bowl combine the horseradish, mayonnaise, and chives. Season with salt and pepper and set aside. Remove the meat from the pan and allow to cool completely.

Using a very sharp knife, slice the beef into 10 thin slices. Season with salt and pepper. Spread a thin layer of mayonnaise on one side of the beef and lay 2 spears of asparagus in the center of each piece of beef. Roll the beef up over the asparagus. Arrange on a plate and drizzle with additional mayonnaise. This recipe yields 10 Hors d'oevres.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2234 broadcast 07-18-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-05-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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