1/2 cup freshly sliced mushrooms (1/4-inch hand cut)
1/2 cup julienned red onion (1/4 x 2 1/2-inches)
1 ounce Burgundy wine
4 ounces rice pilaf
1 slice Monterey jack cheese
1 each kale garnish
Sprinkle of chopped parsley
Ladle 1 ounce of oil into heated sauté pan. Add minced garlic and cook for 10
Place 7 ounces of beef tips into pan and generously season with seasoning
salt. After tips have cooked for 1 1/2 minutes, add vegetables. When vegetables
are 50% done, add burgundy wine. Cook tips to medium temperature. If you're
cooking beef tips medium well or well done, do not add garlic until 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. Do not 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 oven. Carefully remove dish when cheese is
Serve rarebit on dinner dish. Garnish with a fist size piece
of kale and serve.
You will also need an 8-ounce rarebit dish and a larger dinner dish.