12 ounces filet mignon cut into 1/2 x 1
1/2 tbsp picked rosemary
1 tbsp chopped garlic
4 tbsp Rose Plum wine or whiskey
6 tsp Worcestershire sauce
6 tsp cooking oil
1 tsp corn starch
1 bunch asparagus tips
2 red hot chili peppers
1. 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.
2./ 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.