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.