Wok-Seared Beef Medallions with Asparagus Tips
18-ounce filet mignon or eye fillet, cut into 4 medallions
¼ cup balsamic vinegar
3 tablespoons light soy sauce, divided
1 tablespoon olive oil
2 cloves garlic, crushed
1 green onion, chopped
1 pound asparagus tips
1 tablespoon Asian rice vinegar
½ teaspoon granulated sugar
A few drops sesame oil
2 tablespoons vegetable oil
1 clove garlic, finely chopped
Cilantro sprigs, for garnish
Plunging the blanched asparagus tips into ice water helps them keep their bright green color and firm texture. They make an interesting contrast in flavor and texture to the beef medallions.
Marinate the filet medallions overnight in the balsamic vinegar, 1 tablespoon light soy sauce, olive oil, crushed garlic, and green onion. Discard the marinade after using.
Prepare a bowl with ice-cold water. Fill a large saucepan with enough salted water to cover the asparagus tips and bring to a boil. Blanch the asparagus tips in the water until they turn bright green and are tender (about 2 minutes). Plunge the asparagus briefly into the ice-cold water to stop the cooking process. Remove immediately and drain in a colander.
In a small bowl, whisk together the remaining 2 tablespoons light soy sauce, rice vinegar, sugar, and sesame oil. Set the vinaigrette aside.
Heat a wok and add 2 tablespoons vegetable oil (not olive oil). When the oil is hot, add the chopped garlic. Stir-fry for 30 seconds. Add the marinated beef medallions. Lay flat for a minute, then fry, stirring occasionally, until the beef is cooked according to your preference.
To serve, lay the blanched asparagus on a serving dish. Drizzle with the vinaigrette. Surround with the beef medallions. Garnish with the cilantro.