0 Ratings
  • 5 0
  • 4 0
  • 3 0
  • 2 0
  • 1 0

0 Ratings


Beef Involtini with Asparagus

Recipe courtesy of Prince Edward Island Certified Beef



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 (involtini) 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 digital instant read thermometer. Let stand for 5 minutes before serving.

Rate 'Beef Involtini with Asparagus' Recipe

Canada's Food Island Toolkit

To request access to the CFI toolkit, please submit the form below:

I already have my access code I don't have my access code