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.
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