Tea Smoked Beef Tenderloin with Pear Salad
Elevate your dinner table with this Tea Smoked Beef Tenderloin with Pear Salad—a sophisticated combination of smoky, tender beef and a crisp, refreshing salad. This recipe starts with a perfectly marinated beef tenderloin, infused with the bold flavors of soy sauce, garlic, and black pepper, then smoked using an alluring blend of black tea leaves, rice, and brown sugar for a delicate, aromatic finish. After being oven-roasted to perfection, the tender slices are paired with a vibrant pear salad featuring peppery arugula, sweet ripe pears, toasted walnuts, and creamy blue cheese, all lightly dressed in a tangy lemon-honey vinaigrette. This dish is perfect for impressing guests at a dinner party or treating yourself to a gourmet experience at home. With keywords like “tea smoked,” “beef tenderloin,” “pear salad,” and “elevated dinner recipe,” this culinary masterpiece offers a harmonious blend of flavors and textures you're sure to savor.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 1 cup black tea leaves
- 1 cup white rice
- 0.5 cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 ripe pears, thinly sliced
- 4 cups arugula
- 0.5 cup walnuts, toasted
- 0.25 cup blue cheese, crumbled
- 2 tablespoons lemon juice
- 1 teaspoon honey
Instructions
In a small bowl, prepare a marinade by combining soy sauce, olive oil, minced garlic, ground black pepper, and kosher salt.
Rub the marinade evenly over the beef tenderloin. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Line a wok or large pot with aluminum foil. Add black tea leaves, white rice, and brown sugar directly onto the foil to create the smoking mixture.
Place a rack or steamer basket inside the wok or pot, ensuring it sits above the smoking mixture. Lightly oil the rack to prevent sticking.
Heat the wok or pot over medium-high heat until the smoking mixture begins to smolder and produce smoke.
Place the marinated beef tenderloin on the prepared rack. Cover tightly with a lid or additional foil to contain the smoke.
Smoke the beef for 15–20 minutes, then carefully remove it from the smoker. Preheat your oven to 400°F (200°C).
Transfer the smoked tenderloin to a baking sheet and roast in the oven for 15–20 minutes, or until it reaches your desired level of doneness. Use a meat thermometer for accurate results.
Let the beef rest for 10 minutes before slicing into thin medallions.
For the pear salad, combine thinly sliced pears, arugula, toasted walnuts, and crumbled blue cheese in a large bowl.
In a small jar or bowl, whisk together lemon juice, honey, and a tablespoon of olive oil to make a light dressing.
Drizzle the dressing over the salad and toss gently to coat.
To serve, plate slices of the smoked beef tenderloin alongside a generous portion of the pear salad. Garnish with additional walnuts or blue cheese, if desired.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 36.9 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
