Tea Smoked Beef Tenderloin With Pear Salad Recipes

Steps:

• 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.

Steps:

• In a small bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cover and refrigerate., Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Lightly oil the grill rack., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.