Wednesday, May 23, 2012

Tenderloin and Prosciutto Wrapped Asparagus

This has to be one of my favorite recipes.  It was easy to assemble with a total prep and cook time of about 15 Min's

6- thin slices of prosciutto (cut lengthwise in half)

1- 4oz. fillet Mignon (pounded thin)

1-bag of asparagus spears trimmed (about 30)


marinade for tenderloin:

3/4 cup of olive oil
2 tbsp Marsala wine
salt and pepper
2 tbsp red wine vinegar
1 tsp fresh garlic( I used fresh garlic paste)
fresh basil (optional)

Before you marinate, slice and pound the meat into thin pieces.  Marinate meat for at least an hour or more.

I bought fresh trimmed steam-able bagged asparagus and microwaved it for 1 minute.  Cut open bag immediately to let the asparagus cool. To assemble:  bunch 2 to 3 spears and first wrap with prosciutto tightly followed by your thinly sliced tenderloin.  Secure the contents with a toothpick. 

Grill over medium heat for 3 minutes on each side. 

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