Restaurant Recipes

Magnolia Grill Beef Tips Florentine

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Yield: 2 servings


  • 2 (8 ounce) beef filets
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup onion, diced
  • 1/2 cup mushrooms, sliced
  • 3 tablespoons olive oil
  • 1/4 cup white wine
  • Cooking sherry to taste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic, granulated
  • 1 teaspoon steak seasoning (or salt and pepper combination)


  1. Sauté green peppers, onions and mushrooms in 3 tablespoons olive oil in 10 inch skillet.
  2. Add 1/4 cup white wine (cooking wine or water or chicken broth may be used). This will help soften the vegetables.
  3. Add seasonings.
  4. Add a little more wine if necessary.
  5. Meanwhile, cut filets into 1-inch cubes.
  6. When the liquid has cooked down and the pan is slightly scorched on the bottom, add the filet cubes, brown on all sides and cook to desired doneness.
  7. Serve with a side dish of spaghetti or your favorite pasta with red sauce.


Northwest Florida Daily News

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