Cooking Instructions
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Step 1
Pour
Water (1.9 L)
and
Salt (10 g)
in a large saucepot over medium-high heat.
Step 2
Remove the tough ends from the
Asparagus (340 g)
and discard. Set the asparagus aside.
Step 3
Pat dry the
Beef Tenderloin Tail (455 g)
with paper towels. Season with
Salt (2 g)
and
Ground Black Pepper (as needed)
on both sides; hold.
Step 4
Combine
Jasmine Rice (115 g)
and
Water (240 mL)
in a small saucepot over medium-high heat. When water comes to a boil, stir, cover, reduce the heat to low and simmer for 15 minutes. Fluff rice with a fork and keep warm for plating.
Step 5
Meanwhile, heat
Olive Oil (15 mL)
in a large non-stick sauté pan over medium-high heat.
Step 6
When hot, add the beef tenderloins and sear on both sides for 5 minutes.
Step 7
Remove the beef from the pan and let rest for about 5 minutes.
Step 8
Pour
Teriyaki Sauce (120 mL)
into a small sauté pan, and place over high heat.
Step 9
As soon as it begins to boil, reduce heat to low and simmer until the sauce has thickened and reduced by half; about 3 to 4 minutes. Stir in the
Honey (65 g)
.
Step 10
Place the asparagus in the boiling water and cook for about 4 minutes. The spears should bend slightly when picked up out of the water.
Step 11
While the asparagus is cooking, slice the beef tenderloin against the grain into equal sized pieces.
Step 12
Place the asparagus in the center of two plates. Place the beef tenderloin next to the asparagus and spoon the Teriyaki reduction around the steak. Serve the jasmine rice on the side. Serve and enjoy!
