Wok-Charred Medallions Of Beef With Rosemary Garlic Wine

Course : Beef
Serves: 1
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12 Ounces filet mignon -- cut into 1/2 x 1
1/2 Teaspoon picked rosemary
1 Teaspoon garlic chopped
4 Teaspoons Rose Plum wine/whiskey
6 Teaspoons Worcestershire sauce
6 Teaspoons cooking oil
1 Teaspoon corn starch
1 Bunch asparagus tips
1 bunch cilantro
2 medium red hot chili peppers

Preparation / Directions:

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

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