| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Piece beef tenderloin; (center-cut) |
| 3 | tb | Coarse cracked black pepper |
| Kosher salt | ||
| Olive oil for searing | ||
| 20 | Spears of asparagus,; blanched until tender | |
| 1 | tb | Prepared grated horseradish |
| 1/2 | c | Mayonnaise,; slightly thin |
| 1 | tb | Chopped fresh chives |
| Salt and pepper |
INSTRUCTIONS
HORSERADISH MAYONNAISE Heat the oil in a large saute pan. Season the entire beef tender with kosher salt and pepper. Sear the beef on all sides until very 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. Yield: 20 Hors d'oevres Recipe By :ESSENCE OF EMERIL SHOW #EE2234 Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 23:36:45 -0500 From: Meg Antczak <meginny@frontiernet.net>
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