Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
3-4 pounds Beef tenderloin
1/4 cup Worcestershire sauce
1 clove Garlic, minced
1/2 tablespoon, Pepper, divided
1 teaspoon Salt, divided
Oil, as needed
50 Asparagus spears, 3" long
2 cups (1 pound) Ricotta cheese
1-1/4 cups Coarsely chopped, natural American pistachios
1/2 teaspoons Rosemary, fresh, minced
50 Chives, or thin shoots of green onion,
Rub tenderloin with Worcestershire sauce, garlic, 1/2 tsp. salt and 1/2 Tbsp. pepper. Marinate in the refrigerator for 24 hours. Brown beef on all sides in hot oil. Roast at 400°F. to 135°F. internal temperature. Cool beef to room temperature, then refrigerate to chill. Slice thinly. Blanch asparagus spears in boiling salted water. Plunge into ice water to cool. Drain and pat dry. Stir ricotta; blend in pistachios, rosemary, 1/2 tsp. salt and 1/2 tsp. pepper. Adjust flavors to taste. Spread 1 to 2 teaspoons filling over each slice of beef; top with asparagus spear and roll, leaving tip and base exposed. Tie up each roll with a chive or green onion shoot.
The Beef and Pistachio Asparagus Spears recipe was developed by Chef Greg Vartanian, Vintage Press Restaurante, Visalia, California for placement in the leading foodservice publication, RESTAURANT HOSPITALITY.