Wok-Charred Medallions of Beef with Rosemary Garlic Wine and Asparagus Tips

12 oz. filet mignon, cut into � x 1� x 1� inches
� 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
cilantro
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.

Serves 2

AUTHOR: Bev