There’s nothing like a hearty meal of tender steak and trimmings. A chef shares his recipe that has customers coming back for more. Time to grab a Bite with Belkys.
The Chef: Kevin Monti
The Restaurant: Atlantic Surf Club on Ft. Lauderdale Beach
The Dish: Steak Tips Dijonnaise
Ingredients:
6 oz. filet tips
1 chopped red onion
4 oz. braised mushrooms
1 1/2 cups cooked cilantro rice
2 oz. brandy
1 tbs. chopped garlic
salt and pepper to taste
2 oz. blended oil
For Dijonnaise sauce:
1 cup chopped parsley
1 tbs. chopped garlic
1 tsp red pepper
2 tbs. chopped oregano
12 oz. olive oil
1/4 cup Dijon mustard
Cilantro Rice
1/2 cup chopped cilantro
1 tbs. chopped garlic
1/4 cup lime juice
3 oz. blended oil (olive and canola)
1 cups of rice
2 cups chicken stock
salt and pepper to taste
Method of Preparation:
– Prep and slice your vegetables. Put oil in a hot pan and add chopped shallots and garlic. Sauté for a minute then add sliced purple onions and the beef tenderloin tips. Cook it to medium.
– Deglaze the pan with brandy and add braised mushrooms, salt and pepper. Sauté for a few minutes, then set aside.
– In a separate bowl, add chopped cilantro, garlic, lime juice, blended oil, salt and pepper. Make a paste and add it to rice cooked with chicken stock instead of water.
To Plate:
Make a bed of the cilantro rice, then add the steak tips, onions and mushrooms on top. Garnish with roasted peppers and Dijonnaise Sauce.
Serving suggestion: Hess Select Cabernet Sauvignon
Serves: 2
Atlantic Surf Club
17 S. Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL
954-256-7873