Prep 45 mins
Cook 30 mins
A fantastic show stopper! The flavours are incredible and the dish is easier to put together than it reads. I actually cannot take much credit as it is one of my husband's signature dishes. He prepares the beef on the BBQ in a large stock pot; I am the sous chef on this one preparing the salad ;). You can prepare the salad in advance as well as the dressing. Add as much of the fresh herbs as you like. From the local paper. Great recipe if you are trying to reduce carbs. Recipe calories are lower than listed (only 500 per serving) as rice and brown sugar are not consumed but just used for the smoking
- 1 cup jasmine tea, loose
- 1 cup white rice, uncooked
- 1 cup brown sugar
- 1 lb beef tenderloin
- 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
- 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).
- 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.
- 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.
Fantastic!! It was so different, very elegant and flavorful. Perfect for a summer meal. Added to my favorites. ZWT6
Wow! This was really a different, fantastic meal! Made the recipe as posted, and thought it was easy to put together. We smoked the tenderloin in my dutch oven and used a foil pie plate as indicated. The meat had a wonderful smoky flavor and I really enjoyed the pear salad with the Dijon-mayonnaise dressing. I will definitely make this again. It is very company-worthy. Thanks for posting!
Oh my! Divine!!! Seriously, I can not get over it. It seemed like such a strange and mysterious method for preparing the tenderloin....and perhaps there is some magic involved, because the result was nothing short of amazing. I used a cast iron skillet with lid, fashioned a 'bowl' for the rice, brown sugar and tea from several sheets of aluminum foil and used an old steamer basket that was missing the center handle as my 'rack' for the beef. The subtle, smoky flavor that the rice (I used basmati as that is what I keep on hand), brown sugar and jasmine tea gave the beef was incredible....as if it had been slowly smoked for hours!!! Paired with the delicate flavor of pears, sweet peppers and herbs used in the salad, this truly was a "Show Stopper"!!! The whole process was wonderfully simple and this dish has already been tagged for Father's Day dinner!!! (Added bonus is that the clean up is a snap...just threw away the aluminum foil bowl and rinsed out my cast iron skillet!) Can not thank you enough, Deantini, for this magnificent recipe. Made for the Family Picks round of ZWT5.