2 pounds beef tenderloin, trimmed of all fat
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon minced garlic
8 ounces part-skim ricotta cheese
1 tablespoon minced parsley
1 small green onion, minced
Juice and peel from 1/2 lemon
1/4 teaspoon ground white pepper
48 asparagus spears
48 chives


1. Preheat oven to 425 degrees F. Rub beef with oil, salt, pepper and garlic. Marinate for about 1 hour at room temperature. Roast to desired doneness (140 degrees for medium). Cool and refrigerate overnight.
2. In a medium bowl, combine ricotta, parsley, green onion, lemon juice and peel, and white pepper. Cover and refrigerate overnight for flavors to blend.
3. Trim asparagus and blanch spears in boiling salted water for one minute; cool in ice water. Slice tenderloin into 48 thin slices and spread with cheese mixture leaving a 1/4-inch border. Lay asparagus spear near one end of beef slice. Roll up in jelly roll manner, leaving tip and stalk exposed. Tie each roll with a chive.
To save time, use a purchased cream cheese blend instead of the ricotta mixture. Also, the rolls can be secured with decorative toothpicks instead of the chive ties.
Beef and Asparagus Spears
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