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

Directions

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.