July 22, 2009

Beef and Aspragus Rolls

I work at a non-profit organization that holds a huge 'gala' every year. Last night I attended a committee meeting for the planning of it and granted, it was about 6:pm and I was starving anyway, but when they were discussing food and said "heavy appetizers" my mind started to drift to various delicious, wonderful, fabulous appetizers. I love 'grazing' and I love appetizer style dinners. My whole family does. Small portions of various kinds of finger foods are the perfect 'dinner' choices for many NFL Football game days in our house.

With appetizers on the mind I decided to start breaking out some old appetizer files of mine. This is one that looks pretty around Christmas time as the red and green colors are bright and colorful but of course can be served any time of year!

Beef and Asparagus Rolls

14 oz. rump steak
1 T worcestershire sauce
2 t high quality mustard
1/2 lb. asparagus
1 red bell pepper
3 T canola oil

Partially freeze the steak for ease of slicing. Cut into thin slices. Combine the steak, sauce and mustard and chill and marinate for at least 30 minutes. Cut asparagus and pepper into 2 inch strips. Boil, steam or microwave just until tender and drain. Wrap a piece of steak around a piece of asparagus and pepper and secure with a toothpick. Repeat until all the slices are used. Heat oil in a pan and cook until well browned. Serve! (You can get about 36-45 appetizers out of this).Print Friendly and PDF