Beef Involtini with Asparagus

Involtini is an Italian word used to describe "small bundles" of food stuffed into a rolled food wrap.

• 1/2 bunch fresh asparagus spears (about 6 stalks)
• 1/2 sweet red pepper, cut into strips (about 6)
• salt and pepper
• 2 thin-cut steaks (approximately 300 g)*
• 2 tsp grainy or Dijon mustard
• 2 tbsp. peppered goat cheese

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  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 thermometer. Let stand for 5 minutes before serving.

Serves 2

Purchase inside round, sirloin tip or any round steak sliced to about ¼-inch thick. You can also substitute 1 tbsp. shredded aged cheddar or crumbled blue cheese for goat cheese. Simply double the recipe to serve 4.

Recipe courtesy of Atlantic Beef Products Inc.