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Beef Monterey


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  • 1 ounce salad oil
  • 1 teaspoon minced garlic
  • 7 ounces 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 ounces rice pilaf
  • 1 slice Monterey Jack cheese
  • 1 piece kale - (fist size) for garnish
  • Sprinkle of chopped parsley for garnish


Servings 1


Step 1

Note: You will also need an 8 ounce rarebit dish and a larger dinner dish.

Ladle 1 ounce of oil into heated sauté pan. Add minced 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 minutes, add vegetables. When vegetables are 50% done, add burgundy wine. Cook tips to medium doneness. 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 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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