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    Beef Involtini with Asparagus

    September 12, 2020

    Beef Involtini with Asparagus
    Beef Involtini with Asparagus
    Print Recipe

    Ingredients
      

    • 1/2 bunch asparagus spears (about 6 stalks)
    • 1/2 sweet red pepper, cut into strips (about 6 strips)
    • salt and pepper
    • 2 Thin-cut Steaks (approx. 300 g)
    • 2 tsp grainy or Dijon mustard
    • 2 tbsp peppered goat cheese
    • 2 tbsp toasted pine nuts or coarsely chopped
    • pecans (optional)

    Instructions
     

    • Cook asparagus and pepper strips in a skillet with just a bit of water, covering to steam for about 4 minutes. Drain. Season with salt and pepper to taste. Set aside.
    • Tenderize each steak by either piercing all over numerous times on both sides with a fork or by pounding on just one side with a meat mallet or heavy frypan.
    • Season tenderized side of each steak with salt and pepper. Spread each with mustard and cheese. Add 3 asparagus spears and pepper strips to each steak and sprinkle each with nuts if desired. Roll up like jelly roll and tie each with 2 to 3 pieces of butcher twine. Season each bundle (involtini) all over with salt and pepper.
    • Pan-sear in well-oiled hot cast iron or nonstick pan until browned all over. Reduce heat to medium and continue to cook, covered, turning each often until cooked to 145ºF (63ºC) for medium-rare when tested with a digital instant read thermometer. Let stand for 5 minutes before serving.

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    Prince Edward Island Certified Beef is characterized by its exquisite flavour, tenderness and texture, making it perfect for any meal. Our farmers embrace the essence of the Island and deliver exceptional quality beef for any occasion.

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