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Receta Fillet Of Beef With Asian Spice Rub, Creamy Sesame Dressing
Add a photoRaciónes: 12
Ingredientes
- 1 c. mayonnaise
- 1/2 c. lowfat sour cream
- 1 Tbsp. minced fresh ginger
- 1 x garlic clove minced
- 4 tsp dark sesame oil
- 1 Tbsp. rice vinegar
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. Szechwan peppercorns
- 1 Tbsp. anise seeds
- 4 tsp coarse salt
- 1 tsp Chinese five-spice pwdr
- 1 tsp grnd ginger
- 4 lb beef tenderloin roast - (to 5) trimmed and tied
- 4 Tbsp. vegetable oil Snipped fresh chives for garnish Snipped fresh tarragon sprigs for garnish
Direcciones
- Preheat oven to 425 degrees.
- To make the Dressing: Put mayonnaise, lowfat sour cream, ginger, garlic, sesame oil and rice vinegar in a blender or possibly food processor mix till combined. Scrape down the sides of the blender or possibly work bowl with a rubber spatula, mix for another 15 seconds. Transfer to a bowl, add in the cilantro and mix well with whisk. Set aside.
- Make the Spice Rub: Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring till fragrant, about 1 minute. Finely grind toasted mix in an electric coffee/spice grinder or possibly with a mortar and pestle. Sift mix through a coarse sieve into a bowl and stir in salt, five-spice pwdr, and ginger.
- Halve beef crosswise and sprinkle rub all over both pcs, pressing to adhere.
- Heat 2 Tbsp. oil in a large skillet with a metal handle over moderately-high heat till just smoking, then brown 1 piece of beef on all sides, about 1 minute. Transfer to a large plate. Wipe the skillet clean with paper towels and brown remaining beef in same manner.
- Arrange beef pcs, 2 inches apart, in the skillet. Roast in middle of oven 25 to 35 min, or possibly till a thermometer inserted diagonally 2-inches into centers of each piece registers 120 degrees. Let beef stand in pan on a rack for 25 min. Beef will continue to cook as it stands, reaching 130 degrees (medium-rare). Throw away string and slice beef.
- Serve with dressing at room temperature.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 212 | |
| Calories from Fat 208 | 98% |
| Total Fat 23.52g | 29% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.12g | |
| Cholesterol 5mg | 2% |
| Sodium 880mg | 37% |
| Potassium 31mg | 1% |
| Total Carbs 0.89g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.42g | 0% |
| Protein 0.34g | 1% |
