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Rachael serves super-tender marinated filet mignon bites and spanikopita-style rice, studded with spinach, onions + garlic, in this Greek-inspired dinner. 

Rach's husband, John, loves this meal. As she explains, it's so easy, so festive and great going into the holidays. Filet mignon can be expensive, but using a smaller piece and cutting it into cubes is a great way to stretch a buck. The meat is marinated Greek-style, then cooked very quickly over medium-high heat—and you end up with beautiful, delicious, super-tender beef bites. Serve them with a rice that tastes like spanikopita, with lots of spinach, onion and garlic running through it, along with Kalamata olives, feta and charred pita. Char the feta under the broiler for two to three minutes, if you like.

If you have leftover feta, try making Grilled Feta Cheese


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


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. 

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray 12-Inch Cast Iron Frying Pan