Ingredients Jump to Instructions ↓

  1. 12 Ounces filet mignon -- cut into 1/2 x 1 1/2 Teaspoon picked rosemary

  2. 1 Teaspoon chopped garlic

  3. 4 Teaspoons Rose Plum wine/whiskey

  4. 6 Teaspoons Worcestershire sauce

  5. 6 Teaspoons cooking oil

  6. 1 Teaspoon corn starch

  7. 1 Bunch asparagus tips cilantro

  8. 2 red hot chili peppers

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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