Receta Fillet Of Beef With Asian Spice Rub, Creamy Sesame Dressing
by Global Cookbook

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	Raciónes: 12

Ingredientes

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

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.