Step 1

For the beef, season filet with salt and pepper or red pepper and combine with oregano, lemon zest, garlic, EVOO and parsley

Step 2

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

Step 3

Add the rice, onions, garlic, salt and pepper and stir a couple minutes to soften

Step 4

Add the wine and allow to absorb, then add the broth, cover and cook 15 minutes at a low simmer

Step 5

Add the spinach, tomatoes and dill and adjust seasoning

Step 6

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

Step 7

Add juice of lemon and the wine and melt in butter

Step 8

Arrange rice and beef on a large platter

Step 9

Serve with olives, feta and charred pita

Step 10

Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan