While traveling to Hong Kong, I ordered this in a restaurant and fell in love with it. I am an International flight attendant and travel extensively throughout the world and love to try new dishes. Without speaking chinese, I was able to awkwardly ask what the ingredients were in this dish and they were very helpful in broken English. I took my inspiration home and created this. It's simply fabulous and works as an appetizer or a main dish. —makeelan
To make the Char Siu sauce, combine hoisin sauce and remaining 6 ingredients in a small bowl and whisk well. Heat the sauce in a small sauce pan on low for about 10 minutes. Set aside and keep warm.
Cut the filet lengthways in 4 long thin pieces. Using a meat mallet, pound the beef thin to about 1/8 inch thickness. Cut each thin slice in half. You should have 16 pieces. To marinade the beef slices, mix 2 teaspoons of the sesame oil, oyster sauce and hot chili oil together in a medium sized bowl. Add the beef slices and marinate for at least 15 minutes. Season with kosher salt and pepper.
Meanwhile, blanch the asparagus in boiling water for about 45 seconds. Drain and put in an ice bath. Drain again and set aside.
In a large sauté pan, add 1 teaspoon sesame oil and heat to medium heat. Add the mushrooms and cook for about 4 minutes. Add the red bell peppers and garlic and cook for about 2 minutes. Set aside but keep warm.
Remove the meat slices from the marinade. Wrap a piece of beef around each piece of asparagus. Heat 2 tablespoons olive oil in a large sauté pan. Add the beef rolls seam side down to the pan. Cook, turning after about 1 minute or when beef is cooked to desired doneness. Transfer the beef rolls to a platter. Spoon the mushroom mixture over the top of the beef rolls and drizzle with about 1 tablespoon the char siu sauce. Save the rest of the char siu sauce for another time.