Tea-Smoked Beef Tenderloin With Pear Salad

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

DIRECTIONS

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.

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