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).
