Ingredients
- 1 ounce salad oil
- 1 tsp chopped garlic
- 7 ounce marinated beef tips
- Seasoning salt to taste
- 1/2 cup. freshly-sliced mushrooms - (1/4" hand cut)
- 1/2 cup. julienne red onion - (1/4" by 2 1/2")
- 1 ounce Burgundy wine
- 4 ounce rice pilaf
- 1 slice Monterey Jack cheese
- 1 piece kale - (fist size) for garnish
- Sprinkle of minced parsley for garnish
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O'charley's Restaurant's Beef Monterey
Servings: 1
Directions
- Note: You will also need an 8 oz rarebit dish and a larger dinner dish.
- Ladle 1 oz of oil into heated saute/fry pan. Add in chopped garlic and cook for 10 seconds.
- Place 7 ounces of beef tips into pan and generously season with seasoning salt. After tips have cooked for 1 1/2 min, add in vegetables. When vegetables are 50% done, add in burgundy wine.
- Cook tips to medium doneness. If you're cooking beef tips medium-well or possibly well done, don't add in garlic till wine is added because garlic will burn.
- When tips are done, portion rice into bottom of a large rarebit dish and place tips and veggies on top of rice. Don't drain.
- Place a slice of Monterey Jack cheese over tips, covering beef tips completely. Tuck the cheese around the beef tips so it is contained within the dish. Place rarebit dish into a cheese melter, broiler, or possibly oven.
- Carefully remove dish when cheese is completely melted.
- Serve rarebit on dinner dish. Garnish with a fist size piece of kale and a sprinkle of parsley and serve.
- This recipe yields 1 serving.
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