Ingredients

1 lb (500 g) Beef Tenderloin Premium Oven Roast, centre-cut ⅓ cup (75 mL) olive oil 2 tbsp (30 mL) EACH red wine vinegar and grainy Dijon mustard 2 green onions, finely chopped 3 cloves garlic, minced ½ tsp (2 mL) EACH salt and pepper 24 asparagus spears 1 sweet red pepper, cut into 12 strips

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Directions

1. Place beef in freezer for 1 hour or until firm enough to slice easily. Whisk together olive oil, vinegar, mustard, green onions, garlic, salt and pepper in a bowl. Slice roast across the grain into twelve ⅓-inch (8 mm) thick slices. Toss with half the olive oil mixture in shallow baking dish. Let stand for 15 minutes. 2. Trim asparagus to same length as pepper strips. Blanch asparagus and red pepper in large pot of boiling salted water for 2 minutes; drain and let cool slightly. Wrap each beef slice around 2 asparagus spears and 1 red pepper strip, overlapping the meat slightly; discard any excess marinade. Secure the rolls with metal picks or soaked wooden toothpicks. 3. Grill beef rolls, on lightly oiled grill over medium-high heat, for 3 to 4 minutes, basting with remaining oil mixture and turning often, until heated through, well-marked and cooked to preferred doneness.

How to Cook It

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Ingredients

Directions

How to Cook It

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