Monday, May 25, 2009

Beef and Asparagus Roll Ups

Beef and Asparagus Roll Ups

1 lb. asparagus
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
1/2 pound mixed mushrooms, stemmed
salt and pepper
1 1/2 pound piece center-cut beef (I used flank steak)
6 ounces brie or goat cheese
1/2 T fresh thyme leaves
In large saucepan, add enough salted water to reach a dept of 2 inches; bring to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain and rise with cold water, then pat dry with paper towels.

In nonstick medium skillet, heate 1 T olive oil over medium heat. Add garlic and cook; stirring, until golden, about 2 minutes. Add mushrooms, season with salt and pepper and cook, stirring until tender, about 5 minutes. Cover to keep warm.

Preheat a gril or grill pan to medium-high. Cut beef crosswise into 4 equal portions and pound to 1/3 inch thick. Season with salt and pepper, then spread a quarter of the cheese in the center of each portion, leaving a 3/4 inch border. Divide the thyme and asparagus equally among each portion. Drizzle each with a teaspoon of oilve oil, roll up the meat around the asparagus and secure with toothpicks. Pour the remaining olive oil on a plate and season with salt and pepper. Turn each beef roll in the oil to coat and grill until the cheese is melted, about 10 minutes (for medium rare).

To serve, divide the mushrooms among 4 plates and top with roll up.

(Serves 4.)
(From Every Day with Rachael Ray May 2008)

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