Wok-Charred Medallions of Beef with Rosemary Garlic Wine
and Asparagus Tips
12 oz. filet mignon, cut into ½ x 1½ x 1½ inches
½ tsp. picked rosemary
1 tsp. chopped garlic
4 tsp. Rose Plum wine/whiskey
6 tsp. Worcestershire sauce
6 tsp. cooking oil
1 tsp. corn starch
1 bunch of asparagus tips
2 red hot chili peppers
Marinate the cut filet mignon with rosemary, chopped garlic, rose plum wine and
Worcestershire sauce with cooking oil and corn starch.
Wok-char in high heat slightly, burn the surface and maintain the juiciness of
the filet. Prepare medium-rare.
Arrange three to four beef medallions in center of plate, place two asparagus
tips along each side in a diagonal pattern and add a few sprigs of cilantro at
top of plate with a "red hot chili pepper," designed as a flower, in center.
To prepare asparagus tips, simply steam for two to three minutes.