Tea Smoked Beef Tenderloin With Pear Salad Recipes
TEA-SMOKED BEEF TENDERLOIN WITH PEAR SALAD
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
Provided by Deantini
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
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.
ROASTED BARTLETT PEAR SALAD
This is an irresistable salad. It makes a lovely first course, or side dish. I've actually used chopped cocoa beans in places of the nuts, but since these are hard to acquire, I haven't included them here.
Provided by Malarkey Test
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss the pears in melted butter and sugar.
- Roast at 500 degrees til slightly browned on both sides.
- Take out to cool slightly, but you can serve slightly warm on salad.
- Whisk the oil, vinegar, salt and pepper together to make the dressing.
- Toss the arugula, pears and dressing til all leaves are coated.
- Toss again gently with the cheese and nuts or just sprinkle on top of each plate.
Nutrition Facts : Calories 247.1, Fat 17.9, SaturatedFat 6.1, Cholesterol 20.8, Sodium 151.5, Carbohydrate 20.9, Fiber 3, Sugar 15.4, Protein 3.2
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