Name: Grilled Beef Roulades
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
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

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.

Ingredients

1 lb (0.45 kg) Beef Tenderloin Premium Oven Roast, centre cut OR Strip Loin Premium Oven Roast, trimmed⅓ cup (75 mL) Filippo Berio® Olive Oil2 tbsp (30 mL) red wine vinegar2 tbsp (30 mL) French’s® Dijon Mustard2 green onions, finely chopped3 cloves garlic, minced½ tsp (2 mL) EACH salt and pepper24 asparagus spears1 sweet red pepper, sliced into 12 strips

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Directions

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.

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.

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.