Water (8 cups)
Salt (1/2 Tbsp)
in a large saucepot over medium-high heat.
Remove the tough ends from the
Asparagus (2 1/2 cups)
and discard. Set the asparagus aside.
Pat dry the
Beef Tenderloin Tail (1 lb)
with paper towels. Season with
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
on both sides; hold.
Jasmine Rice (2/3 cup)
Water (1 cup)
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.
Olive Oil (1 Tbsp)
in a large non-stick sauté pan over medium-high heat.
When hot, add the beef tenderloins and sear on both sides for 5 minutes.
Remove the beef from the pan and let rest for about 5 minutes.
Teriyaki Sauce (1/2 cup)
into a small sauté pan, and place over high heat.
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 (3 Tbsp)
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.
While the asparagus is cooking, slice the beef tenderloin against the grain into equal sized pieces.
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!