Canadian-Beef-Grilled-Beef-Roulades

Grilled Beef Roulades

Serve as appetizers or with a couscous or pasta side salad for a light balanced meal. Roulades can be made ahead, grilling just before serving. Trim up a Strip Loin Roast to substitute for the Tenderloin if you like.

RatingDifficultyIntermediate

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Canadian-Beef-Grilled-Beef-Roulades

Yields6 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

 1 lb (0.45 kg) Beef Tenderloin Premium Oven Roast, centre cut OR Strip Loin Premium Oven Roast, trimmed
 ⅓ cup (75 mL) Filippo Berio® Olive Oil
 2 tbsp (30 mL) red wine vinegar
 2 tbsp (30 mL) French’s® 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, sliced into 12 strips

1

Place beef in freezer for 1 hour or until firm enough to slice easily. Whisk olive oil with vinegar, mustard, green onions, garlic, salt and pepper. Slice roast across the grain into 1/3-inch (8 mm) thick slices. Toss with olive oil mixture in shallow baking dish. Let stand for 15 minutes.

2

Trim asparagus to same length as pepper strips. In large pot of boiling salted water, blanch asparagus for 2 minutes; drain and cool slightly. Wrap each beef slice around asparagus spears and one red pepper strip, overlapping the meat slightly. Secure the rolls with toothpicks.

3

Grill beef rolls, on lightly oiled hot grill, turning often, for 5 to 6 minutes or until heated through, well-marked and cooked to preferred doneness.

Ingredients

 1 lb (0.45 kg) Beef Tenderloin Premium Oven Roast, centre cut OR Strip Loin Premium Oven Roast, trimmed
 ⅓ cup (75 mL) Filippo Berio® Olive Oil
 2 tbsp (30 mL) red wine vinegar
 2 tbsp (30 mL) French’s® 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, sliced into 12 strips

Directions

1

Place beef in freezer for 1 hour or until firm enough to slice easily. Whisk olive oil with vinegar, mustard, green onions, garlic, salt and pepper. Slice roast across the grain into 1/3-inch (8 mm) thick slices. Toss with olive oil mixture in shallow baking dish. Let stand for 15 minutes.

2

Trim asparagus to same length as pepper strips. In large pot of boiling salted water, blanch asparagus for 2 minutes; drain and cool slightly. Wrap each beef slice around asparagus spears and one red pepper strip, overlapping the meat slightly. Secure the rolls with toothpicks.

3

Grill beef rolls, on lightly oiled hot grill, turning often, for 5 to 6 minutes or until heated through, well-marked and cooked to preferred doneness.

Grilled Beef Roulades
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