1 lb Center-cut beef tenderloin
3 tablespoons Coarse cracked black pepper
Kosher salt
Olive oil for searing
20 Asparagus spears blanch until tender
Horseradish Mayonnaise
1 tablespoon Prepared grated horseradish
1/2 cup Mayonnaise slightly thinned
1 tablespoon Chopped fresh chives
Salt to taste
Freshly ground black pepper to taste
Heat the oil in a large saute pan. Season the entire beef tendeloin with kosher salt and pepper. Sear the beef on all sides untilvery brown.
Meanwhile, make the mayonnaise:
In a small bowl combine the horseradish, mayonnaise, and chives. Season with salt and pepper and set aside.
Remove the meat from the pan and allow to cool completely. Using a very sharp knife, slice the beef into 10 thin slices. Season with salt and pepper. Spread a thin layer of mayonnaise on one side of the beef and lay 2 spears of asparagus in the center of each piece of beef. Roll the beef up over the asparagus. Arrange on a plate and drizzle with additional mayonnaise.
This recipe yields 10 Hors d’oevres.