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


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


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