Medallions of Beef with Rosemary Garlic Wine and Asparagus Tips
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
cut filet mignon with rosemary, chopped garlic, rose plum wine and
Worcestershire sauce with cooking oil and corn starch.
high heat slightly, burn the surface and maintain the juiciness
of the filet. Prepare medium-rare.
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.