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Beef & Asparagus Roll Ups




Source of Recipe


Everday With Rachael Ray May






List of Ingredients



• 1 lb asparagus
  
• 1/4 Cup EVOO
  
• 2 cloves garlic, chopped
  
• 1/2 lb mixed mushrooms, stemmed
  
• S&P
  
• One 1 1/2 lb center but beef fillet
  
• 6 oz. brie or goat cheese
  
• 1/2 Tbl. fresh thyme
  






Instructions



1. In a large saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain and rinse with cold water, pat dry with paper towels.
   
2. In a nonstick skillet heat 1 tbl evoo over med heat. Add the garlic and cook, stirring until golden, about 2 minutes. Add the mushrooms and season with s&p and cook, stirring until tender. About 5 minutes. Cover and keep warm.
   
3. Preheat a grill or grill pan to med-high. Cut the beef into 4 equal portions and pound 1/3 in thick. Season with salt & pepper, then spread a quarter of the cheese in the center of each, leaving a 3/4 in border. Divide the asparagus and thyme equally among the portions. Drizzle with a tsp of oil, roll the meat around the asparagus and cheese and secure with toothpicks. Pour the remaining oil on a plate and season with s&p. Turn each beef roll in to coat and grill until the cheese is melted, about 10 minutes for med-rare.
   
4. To serve, divide the mushrooms among 4 plates and top each with a beef roll.