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Grilled Asparagus Wrapped with Beef Carpaccio sauced with a Rustic Tuscan Tomato Sauce
Ingredients
For the Asparagus:
- 12 Asparagus Spears, cleaned
- 2 oz. Uncooked Beef Tenderloin, cut into thin strips
- Salt and Pepper to taste
For the Tuscan Tomato Sauce:
- 4 Medium Roma Tomatoes
- ¼ Cup Olive Oil
- 2 Medium Garlic Cloves, chopped
- 1 tsp. Salt
- ½ tsp. Crushed Red Pepper Flakes
- ½ Cup Mixed Herbs, like basil and thyme, chopped
- Pepper to taste
Directions
For the Asparagus:
1. Take the Beef tenderloin and cut into 4 thin pieces. Using plastic wrap on a cutting board make the pounding surface by placing one piece of the plastic wrap flat on the cutting board. Next place the pieces of tenderloin on the plastic and cover with another piece of plastic. Using a mallet or meat tenderizer gently pound the tenderloin, careful not to tear the meat, until the meat is very thin. Dress the meat with salt and pepper and a small drizzle of olive oil
2. Clean the Asparagus spears by removing the woody ends. Blanch the asparagus in boiling water for about 1 ½ minutes. Remove from the water and grill for about 1 ½ minutes. Remove from heat and set aside.
3. Next take the Carpaccio, beef tenderloin, and wrap it around the asparagus. Plate and serve with the Tuscan Tomato Sauce.
For the Tuscan Tomato Sauce:
1. Combine all the ingredients, except the herbs, and pulse in a food processor until just chunky. Then add the herbs and season to taste. Serve chilled.
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