Beef And Asparagus Saddlebags
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | 8 oz cream cheese | |
| softened | ||
| 2 | T | Prepared horseradish |
| 1/4 | c | Cooked, finely crumbled |
| bacon | ||
| 2 | T | 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 |
INSTRUCTIONS
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 In a small bowl, mix together the cream cheese, horseradish, bacon, and parsley. Set aside. Lay the slices of beef tenderloin out on a waxed paper surface. Spread each slice with a little of the cream cheese mixture. Place an asparagus spear in the middle of each slice. Roll each slice up and tie together with a chive stem. Chill, covered, until time to serve. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <newsletter@gourmetconnection.com> on Dec 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4718
Calories From Fat: 3211
Total Fat: 356.7g
Cholesterol: 948.8mg
Sodium: 11482.2mg
Potassium: 9275.5mg
Carbohydrates: 89.9g
Fiber: 34.9g
Sugar: 3.7g
Protein: 301.9g