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