Monday, December 17, 2007

Beef Bracciole with Asparagus and Asiago Cheese

Start by sauteing 4oz. sliced mush-rooms and setting them aside. Cut the bracciole (thinly sliced top round steak) into about 1/4lb. pieces. Blanch 3 asparagus spears for each piece of meat. Rub each piece with freshly crushed garlic, salt and pepper. Place 1/2 of a sandwish sized slice of cheese along with 3 (or more) asparagus spears on each on each piece of meat. Roll into packages and secure with toothpicks. Brown the meat in an oven proof pan. Place the pan in a 450 F oven for 10 min. At the same time, cook some pasta according to package directions. At the end of 10 min, remove the meat from the pan and deglaze with 1/4C dry red wine. Add 2T corn starch which has been mixed in 2C beef stock. Bring to the boil and when the mixture thickens, add the muchrooms. Serve the sauce over the meat and pasta.



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