Beef and Asparagus with Oyster Sauce
INGREDIENTS:
1 pk (8 oz) cream cheese;
-softened
2 tb Prepared horseradish
1/4 c Cooked; finely crumbled
-bacon
2 tb Finely chopped fresh parsley
2 lb Roasted beef tenderloin; in
-24 thin slices
24 Thin asparagus spears;cooked
-crisp-tender trimmed 3"
24 Long chive stems; blanched
-and cooled
1 pk (8 oz) cream cheese;
-softened
2 tb Prepared horseradish
1/4 c Cooked; finely crumbled
-bacon
2 tb Finely chopped fresh parsley
2 lb Roasted beef tenderloin; in
-24 thin slices
24 Thin asparagus spears;cooked
-crisp-tender trimmed 3"
24 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.
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.