Best Fillet Of Beef With Asian Spice Rub Recipes

Fillet of Beef with Asian Spice Rub and Creamy Sesame Dressing image

Provided by Sharon123

Categories Roast Beef

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

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

Steps:

Preheat oven to 425 degrees F.
To make the dressing: Put mayonnaise, sour cream, ginger, garlic, sesame oil and rice vinegar in a blender or food processor mix until combined.
Scrape down the sides of the blender or work bowl with a rubber spatula, mix for another 15 seconds.
Transfer to a bowl, add 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 until fragrant, about 1 minute.
Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle (I use my mini food processor).
Sift mixture through a small strainer into a bowl and stir in salt, five-spice powder, and ginger.
Halve beef crosswise and sprinkle rub all over both pieces, pressing so it will coat.
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.
Transfer to a large plate.
Wipe skillet clean with paper towels and brown remaining beef in same manner.
Arrange beef pieces, 2 inches apart, in the skillet.
Roast in middle of oven 25 to 35 minutes.
Let beef stand in pan on a rack for 25 minutes.
Beef will continue to cook as it stands.
Throw away string and slice beef.
Serve with dressing at room temperature.

Nutrition Facts : Calories 715.1, Fat 54.5, SaturatedFat 18.1, Cholesterol 167.1, Sodium 1211.1, Carbohydrate 7.4, Fiber 0.4, Sugar 1.6, Protein 46.7

Fillet of Beef with Asian Spice Rub image

Yield Serves 8 to 10

Number Of Ingredients 8

2 tablespoons Sichuan peppercorns
1 tablespoon anise seeds
4 teaspoons coarse salt
1 teaspoon Chinese five-spice powder
1 teaspoon ground ginger
4- to 5-lb beef tenderloin roast, trimmed and tied
4 tablespoons vegetable oil
Garnish: snipped fresh chives and tarragon sprigs

Steps:

Preheat oven to 425°F.
Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle. Sift mixture through a coarse sieve into a bowl and stir in salt, five-spice powder, and ginger.
Halve beef crosswise and sprinkle rub all over both pieces, pressing to adhere.
Heat 2 tablespoons oil in skillet over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute. Transfer to a large roasting pan. Wipe skillet clean with paper towels and brown remaining beef in same manner. Arrange beef pieces 2 inches apart in roasting pan.
Roast in middle of oven 25 to 35 minutes, or until a thermometer inserted diagonally 2 inches into centers of pieces registers 120°F. Let beef stand in pan on a rack 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string and slice beef.
Serve at room temperature.