1 ounce salad oil
1 teaspoon minced garlic
7 ounces marinated beef tips
Seasoning salt
1/2 cup freshly sliced mushrooms (1/4-inch hand cut)
1/2 cup julienne red onion (1/4- x 2 1/2-inches)
1 ounce Burgundy wine
4 ounces rice pilaf
1 slice Monterey jack cheese
1 each kale garnish
Sprinkle of chopped parsley

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

Ladle 1 ounce of oil into heated saut? 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 temperature. 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 serve.