Filet Mignon Wraps

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This is a relatively easy but expensive hors d'oeuvre if you use filet mignon. My reason for using it is the thick cut which allows for wide slices. You could conceivably use flank steak (great flavor, not as tender) or *gasp* roast beef, but that just seems wrong to me.

Ingredients

1-1.5 lbs. compact and thick filet mignon (2 or 3 pieces)
7-8 stalks green onions, sliced thin on diagonal
hoisin sauce
toothpicks

Instructions

Start with a fat, thick, filet mignon. The one on the right is a decent size, the one on the left won't really yield enough slices.

Sear the filets on a skillet on medium high. I like mine rare, a little too rare for some, so I try to cook about 4-5 minutes a side. Depending on the thickeness of the steak. Remove from pan and refrigerate for 3 or 4 hours.

Wash and trim green onions.

Slice the onions on a sharp diagonal to get thin strips about 3 inches long.

I refrigerate the beef so that I can slice it thin without having it fall apart (as it would when it's hot - I've done this, so I know). Use a sharp knife, angling it against the grain while maximizing the amount of beef you use. [You will have odd corners of steak unused. The leftover pieces are a great snack for the busy chef.] If the slices are too rare, you can nuke them (be watchful) for a few seconds so they won't scare your less rare-inclined guests. But obviously, you should try to cook it right the first time.

Lay the slice down and spread a generous amount of hoisin sauce on the bottom 3/4 of the slice.

Place onions on the bottom third as shown in the picture.

Gently wrap the beef up from the end with the onions.

Secure the wrap with a toothpick.

Place in a tupperware and refrigerate covered until 30 minutes before serving. I made approximately 36. These babies go like hotcakes.

	Start with a fat, thick, filet mignon. The one on the right is a decent size, the one on the left won't really yield enough slices.
	Sear the filets on a skillet on medium high. I like mine rare, a little too rare for some, so I try to cook about 4-5 minutes a side. Depending on the thickeness of the steak. Remove from pan and refrigerate for 3 or 4 hours.
	Wash and trim green onions.
	Slice the onions on a sharp diagonal to get thin strips about 3 inches long.
	I refrigerate the beef so that I can slice it thin without having it fall apart (as it would when it's hot - I've done this, so I know). Use a sharp knife, angling it against the grain while maximizing the amount of beef you use. [You will have odd corners of steak unused. The leftover pieces are a great snack for the busy chef.] If the slices are too rare, you can nuke them (be watchful) for a few seconds so they won't scare your less rare-inclined guests. But obviously, you should try to cook it right the first time.
	Lay the slice down and spread a generous amount of hoisin sauce on the bottom 3/4 of the slice.
	Place onions on the bottom third as shown in the picture.
	Gently wrap the beef up from the end with the onions.
	Secure the wrap with a toothpick.
	Place in a tupperware and refrigerate covered until 30 minutes before serving. I made approximately 36. These babies go like hotcakes.