Filet Tips Over Rice Recipe

Prepare the marinade

In a medium bowl whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, black pepper, smoked paprika and sugar/honey until combined.

Place the beef filet tips in a gallon zip-top bag or shallow dish. Pour the marinade over the meat, toss to coat evenly, pressing out excess air if using a bag. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (avoid longer to prevent texture change).

About 20 minutes before cooking, remove the meat from the fridge to come toward room temperature and preheat a grill or cast-iron skillet to medium-high heat (about 400°F / 200°C). Reserve the marinade if you plan to use a small portion for basting (discard any marinade that contacted raw meat if not boiled).

Pat the filet tips dry with paper towels to ensure good sear. Lightly oil grill grates or skillet. Grill or sear the tips in a single layer, turning to achieve an even brown crust: 2–3 minutes per side for medium-rare (internal 125–130°F), 4 minutes per side for medium. Work in batches if necessary to avoid crowding. Transfer cooked tips to a plate and tent with foil to rest while preparing gravy and vegetables. Reserve any juices from the resting plate for the gravy.

While meat marinates, rinse the rice under cold water until the rinse water runs mostly clear to remove excess starch.

In a medium saucepan combine rinsed rice, water, salt and 1 tablespoon butter. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let sit, covered, for 10 minutes to finish steaming. Fluff with a fork before serving.

In a large skillet over medium-high heat add 2 tablespoons butter and 1 tablespoon olive oil. When the butter is foamy, add the sliced onions and a pinch of salt, stirring to coat. Cook 6–8 minutes until translucent and beginning to caramelize, stirring occasionally to prevent burning.

Add the sliced mushrooms and continue to cook another 5–7 minutes until they release moisture and brown. Season with 3/4 teaspoon salt, 1/2 teaspoon black pepper and thyme leaves if using. Remove half of the onion-mushroom mixture to a bowl to top the rice later and leave the remaining portion in the skillet to incorporate into the gravy base if desired.

After searing the filet tips, keep the skillet (with fond — browned bits) over medium heat. If you used a separate grill, heat 3 tablespoons butter in a large skillet. Add the reserved pan juices (about 1/4 cup) and scrape up browned bits with a wooden spoon.

Sprinkle 3 tablespoons flour into the butter/pan juices and whisk constantly to form a roux. Cook the roux 1–2 minutes until it smells slightly nutty and is a light blond color (cook longer for deeper color but watch for burning).

Gradually whisk in 2 cups beef stock, making sure to smooth lumps. Bring to a simmer, stirring frequently until thickened to a gravy consistency, about 3–5 minutes. Stir in Worcestershire sauce, optional soy sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

If you reserved extra sautéed onion-mushroom mixture, stir it into the gravy now and heat through for 1–2 minutes. If gravy is too thick, thin with a tablespoon or two of stock or water until desired consistency.

Divide the cooked rice among 4 plates or shallow bowls (about 1/2 cup rice per serving if serving 4; see servings below).

Top the rice with a generous portion of sautéed onions and mushrooms, then arrange the rested filet tips over the top.

Ladle the warm gravy over the meat and rice. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Serve immediately while hot.