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Appetizers

Beef and Asparagus Hor D'oeuvres

Beef and Asparagus Hor D'oeuvres

Yield 50 appetizer portions Beef tenderloin with a tangy cream cheese-horsradish spread wraps around asparagus. A feast for the eye and the palate. Wine suggestions: A rich, elegant Cabernet Sauvignon, a hearty Baco Noir, or a robust full-bodied Merlot Recommended: Great Western 1986 Baco Noir Bridgehampton Merlot Peconic Bay 1985 Cabernet Sauvignon Widmer Classic Red INGREDIENTS WEIGHTS MEASURES METHOD Beef full tenderloin, trimmed 3 to 4 pounds 2 to 3 each Rub filet with olive oil. Rub with Rosemary, salt, pepper and garlic, making sure filet is well coated. Cover, or place in zip-lock bag and marinate, refrigerated, overnight. Extra virgin olive oil To taste Rosemary To taste Kosher Salt To taste Cracked black pepper To taste Fresh garlic, halved To taste Brown filet in skillet until well browned. Roast in hot (400ºF) oven to desired doneness (135ºF. to 140ºF). Cover and chill thoroughly. Asparagus spears, thin 3-inches each 50 Spears Blanch spear quickly in salted boiling water. Do not overcook. Cool in ice-water bath. Natural spears, thin, 3-inches each 50 Spears Natural cream cheese 1-1 1/2 cups Parsley, chopped 2 tbs. Horseradish, drained 3 tbs. Scallion sprigs or chives 50 each Scallions, finely chopped 2/3 cups

Thinly slice chilled filet and lay out on waxed paper. Spread each slice with cream cheese - horseradish mixture. Place asparagus spear on each slice so tip is exposed. Roll each slice and tie with scallion sprig or chive. Chill, covered until serving. Variation: Substitute blanched, marinated green beans for asparagus.