Ingredients
For the Beef:
2 pounds trimmed filet mignon, cut into generous bite-sized cubes
Salt and black pepper or red pepper
2 tablespoons fresh oregano, chopped, or 2 teaspoons dried
1 lemon, zested and halved
4 cloves garlic, crushed or chopped
½ cup EVOO
½ cup parsley, chopped
½ cup white wine
2 tablespoons butter
For the Rice:
3 tablespoons butter
½ cup orzo pasta or broken spaghetti (½ to 1 inch pieces)
1 ½ cups rice
1 small white onion, finely chopped
2 large cloves garlic, chopped
Salt and pepper
½ cup white wine
2 cups bone broth or water and stock combined
1 pound medium-leaf spinach or flat kale, stemmed and finely chopped or processed
1 large or 2 medium tomatoes, peeled and diced, or one 14-ounce can diced tomatoes
½ cup chopped fresh dill
Kalamata olives, feta cheese (broiled, optional) and charred pita, to pass
Preparation
Serves: 4 to 6
For the beef, season filet with salt and pepper or red pepper and combine with oregano, lemon zest, garlic, EVOO and parsley.
For the rice, in a generous pot or pan with tight-fitting lid, melt butter over medium to medium-high heat and toast the pasta until golden. Add the rice, onions, garlic, salt and pepper and stir a couple minutes to soften. Add the wine and allow to absorb, then add the broth, cover and cook 15 minutes at a low simmer. Add the spinach, tomatoes and dill and adjust seasoning.
Heat large cast-iron skillet over medium-high heat, add the beef and brown well on all sides, 6 to 7 minutes, charring the halved lemon as well. Add juice of lemon and the wine and melt in butter. Arrange rice and beef on a large platter. Serve with olives, feta and charred pita.
