| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
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 |
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
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.
Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet
Connection <newsletter@gourmetconnection.com> on Dec 28, 1997
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