Tea-Smoked Beef Tenderloin With Pear Salad - cooking recipe

Ingredients

BEEF
1 cup jasmine tea, loose
1 cup white rice, uncooked
1 cup brown sugar
1 lb beef tenderloin
SALAD
2 pears, halved, cored and cut into thin wedges
1 yellow bell pepper, thinly sliced
2 large green onions, thinly sliced
1 jalapeno, seeded, minced
1 teaspoon of fresh mint, slivered (or more)
2 teaspoons fresh basil, slivered (or more)
2 teaspoons fresh cilantro, finely chopped
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons lemon juice
freshly ground black pepper
DRESSING for BEEF
1 lime, zest and juice
2 tablespoons olive oil
1 teaspoon minced shallot
1 teaspoon soy sauce
salt

Preparation

BEEF:.
combine tea, rice and brown sugar;place mix in disposable foil pie plate.
place plate on bottom of large wok, soup pot or deep sauce pan.
place wok/pot on high heat until tea mixture starts to sizzle and smoke, approx 7 minute.
place beef on rack that will fit in wok/pot and keep it raised 1 inch above the tea mixture;.
cover tightly.
smoke beef 5 min - turn off heat and let stand on burner for 20 minute.
preheat oven to 450F and cook in oven for 5 minute.
let rest for 5 min & slice thinly (beef will be rare).
SALAD.
place pear, bell pepper, jalapeno, green onion, mint, basil and cilantro in medium bowl.
in a small bowl stir together mayo, dijon, lemon juice and pepper.
add to pear mixture, stir gently to combine. Set aside.
DRESSING:.
whisk together dressing ingredients.
TO SERVE:.
distribute pear mixture on four plates.
arrange sliced beef on top.
sprinkle with salt.
drizzle beef with lime dressing.