Beef and asparagus saddlebags
1 Servings
Ingredients
| Quantity | 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 | Thin asparagus spears;cooked crisp-tender trimmed 3\" | |
| 24 | Long chive stems; blanched and cooled | |
Directions
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