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Tourism PEI

Beef Involtini with Asparagus

Involtini is an Italian word used to describe "small bundles" of food stuffed into a rolled food wrap.

  • 1/2 bunch fresh asparagus spears (about 6 stalks)
  • 1/2 sweet red pepper, cut into strips (about 6)
  • salt and pepper
  • 2 thin-cut steaks (approximately 300 g)*
  • 2 tsp grainy or Dijon mustard
  • 2 tbsp. peppered goat cheese

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  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 thermometer. Let stand for 5 minutes before serving.

Serves 2

Purchase inside round, sirloin tip or any round steak sliced to about ¼-inch thick. You can also substitute 1 tbsp. shredded aged cheddar or crumbled blue cheese for goat cheese. Simply double the recipe to serve 4.

Recipe courtesy of Atlantic Beef Products Inc

Close up of Beef Involtini with Asparagus on cutting board