O'charley's Restaurant's Beef Monterey |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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A clone that may be as good as the original! Ingredients:
1 ounce salad oil |
1 teaspoon minced garlic |
7 ounces marinated beef caps |
seasoning salt, to taste |
1/2 cup freshly-sliced mushroom (1/4-inch hand cut) |
1/2 cup julienne red onion (1/4 by 2 1/2-inch) |
1 ounce burgundy wine |
4 ounces rice, pilaf |
1 slice monterey jack cheese |
1 piece kale (fist size for garnish) |
1 dash of chopped parsley, for garnish |
Directions:
1. Note: You will also need an 8 ounce rarebit dish and a larger dinner dish.
2. 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.
3. 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.
4. 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.
5. Serve rarebit on dinner dish. Garnish with a fist size piece of kale and a sprinkle of parsley and serve.
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