Asparagus Beef Roll-Ups

These roll-ups are all about contrast: cool, rare beef tenderloin wrapped around crisp-tender asparagus spears and slicked with a sharp horseradish mayonnaise that bites back.

The tenderloin gets seared hard on all sides first, building a dark crust while the center stays rare to medium-rare. Once it’s completely cooled, you slice it thin. That cool-down step matters. Warm beef tears instead of slicing cleanly, and you need pliable, intact slices to wrap the asparagus.

Blanch the asparagus until just tender but still snappy. Limp, overcooked spears won’t hold their shape inside the roll, and you lose that satisfying crunch when you bite through.

The horseradish mayo takes about two minutes: prepared horseradish stirred into mayonnaise with fresh chives. It’s simple, but the heat from the horseradish and the oniony brightness of the chives lift the whole dish.

Chef Tips

• Use a very sharp knife and slice against the grain for thin, even pieces that roll without breaking.
• Spread the mayo in a thin layer. Too much and the beef won’t stick to itself when rolled.
• Choose thick asparagus spears over pencil-thin ones. They hold up better inside the roll.
• These can be assembled up to four hours ahead and refrigerated, making them ideal for entertaining.

Variations

• Wrap prosciutto around the asparagus before rolling in the beef for a double-meat version.
• Swap horseradish mayo for a wasabi cream for a Japanese-inspired twist.
• Use thinly sliced deli roast beef in a pinch, though seared tenderloin is far superior.