Fillet of Beef with Asian Spice Rub and Creamy Sesame Dressing |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe came from Gourmet Magazine and was shown on Sara's Secrets. All I can say is WoW! Ingredients:
1 cup mayonnaise (kraft is good) |
1/2 cup sour cream |
1 tablespoon fresh ginger, chopped fine |
1 clove garlic, minced |
4 teaspoons dark sesame oil |
1 tablespoon rice vinegar |
2 tablespoons minced fresh cilantro |
2 tablespoons szechwan pepper (you can use black if you need to) |
1 tablespoon anise seed |
4 teaspoons coarse salt |
1 teaspoon chinese five spice powder |
1 teaspoon ground ginger |
4 -5 lbs beef tenderloin, trimmed and tied |
4 tablespoons vegetable oil |
snipped fresh chives, for garnish |
tarragon, sprigs for garnish |
Directions:
1. Preheat oven to 425 degrees F.
2. To make the dressing: Put mayonnaise, sour cream, ginger, garlic, sesame oil and rice vinegar in a blender or food processor mix until combined.
3. Scrape down the sides of the blender or work bowl with a rubber spatula, mix for another 15 seconds.
4. Transfer to a bowl, add the cilantro and mix well with whisk.
5. Set aside.
6. Make the spice rub: Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring until fragrant, about 1 minute.
7. Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle (I use my mini food processor).
8. Sift mixture through a small strainer into a bowl and stir in salt, five-spice powder, and ginger.
9. Halve beef crosswise and sprinkle rub all over both pieces, pressing so it will coat.
10. Heat 2 tablespoons oil in a large skillet that can be put in oven over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute.
11. Transfer to a large plate.
12. Wipe skillet clean with paper towels and brown remaining beef in same manner.
13. Arrange beef pieces, 2 inches apart, in the skillet.
14. Roast in middle of oven 25 to 35 minutes.
15. Let beef stand in pan on a rack for 25 minutes.
16. Beef will continue to cook as it stands.
17. Throw away string and slice beef.
18. Serve with dressing at room temperature.
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