O'Charley'S Restaurant'S Beef Monterey - cooking recipe

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

Preparation

Note: You will also need an 8 ounce rarebit dish and a larger dinner dish.
Ladle 1 ounce of oil into heated saute 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.
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 a sprinkle of parsley and serve.