Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            Ounces  filet mignon -- cut into 1/2 x 1
     1/2      Teaspoon  picked rosemary
  1           Teaspoon  chopped garlic
  4          Teaspoons  Rose Plum wine/whiskey
  6          Teaspoons  Worcestershire sauce
  6          Teaspoons  cooking oil
  1           Teaspoon  corn starch
  1              Bunch  asparagus tips
                        cilantro
  2                     red hot chili peppers

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.

Nutritional Information:

270 Calories (kcal); 27g Total Fat; (89% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 295mg Sodium