Ads used to be here

Please Support Our Sponsors
Keeping It Simple: A Talk with Martin Yan by Kris Man


Recipes (Check out our NEW Recipes Area!)

Yan Can Cook Recipes

Asian Fusion

Star Chefs
Martin Yan
Bryan Nagao
Dan Ivarie

Asian Fruits and Vegetables Reference Guide

Find out how to...
Chef Yan's Sauces Vegetable Garnishes Art of Tea
Dim Sum
Using Chopsticks
Cutting Techniques
Kitchen Utensils Making Wontons

Restaurant Reviews
Krungthai Restaurant
MAKO Restaurant
Tommy Toy's

E-mail Your Experiences


Wok-Charred Medallions of Beef with Rosemary Garlic Wine and Asparagus Tips (Serves 2)


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


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.





| About Us | Disclaimers and Legal Information | Advertise With Us |
We welcome your comments. Send e-mail to us at
Copyright ©1999-2002