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Grilled Beef and Asparagus Rolls |
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1 lb (500 g) 2 tbsp (30 mL) 2 tbsp (30 mL) 1 1/2 tsp (2 mL) 24 1 |
beef tenderloin olive oil horseradish clove garlic, minced each salt and pepper asparagus spears red pepper, sliced into 12 strips (optional) |
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1. Place the beef in the freezer for 1 hour or until firm enough to slice easily. Whisk the olive oil with the horseradish, garlic, salt and pepper. Slice the steak across the grain into 1/3-inch (8 mm) thick slices. Toss the sliced steak with half of the olive oil mixture in shallow baking dish. Allow steak to marinate for 15 minutes at room temperature. 2. Preheat the grill to high; grease the grate well. Trim the asparagus to the same length as the red pepper strips. (Use the trimmings for another purpose.) Blanch the asparagus and the red pepper in a large pot of boiling, salted water for 2 minutes; drain and cool slightly. Wrap each strip of beef around two pieces of warm asparagus and one warm red pepper strip. Overlap the meat slightly. Secure the rolls with toothpicks. 3. Grill the rolls, basting the meat and vegetables with reserved oil mixture and turning often, for 3 to 4 minutes or until the meat is well-marked and cooked to rare. Makes about 12 bundles or 6 servings.
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