Asparagus and Red Roasted Pepper Filet

.6 pieces of filet.  1/2 think, about 1/4 pound a piece, butterflied open
twelve pieces of apargus steamed, shocked and jullianed into matchstick size
2 large cheeks of jarred red roasted red peppers sliced
mix 2 tablespoons of salt and pepper in a bowl
drizzle of balsamic vinegar and evoo
twine to hold steak 

Open the butterflied steak and salt and pepper both sides generously.  In the center place several pieces of asparagus and peppers.  Roll the steak and then tie with the twine.  In a plate drizzle the finished steak with balsamic vinegar and evoo.  Let the steak rest for a bit while your cast iron skillet heats up.  (Don't have one, any saute pan will do, but you should get one.)  Place the steak in the skillet turning the steak to brown on all sides.  About 2 to 3 minutes on each side.  Take off the skillet and rest when steak is at 120 degrees.  That is med rare.  Enjoy!
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