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

Black Pepper Spice-Rubbed Beef Tenderloin image

Provided by Lillian Chou

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 1/2 teaspoons black peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons mustard seeds (preferably brown)
1/2 teaspoon whole cloves
1/2 teaspoon fennel seeds
4 green cardamom pods, crushed, reserving seeds and discarding pods
1 (1 1/2-inch) cinnamon stick, broken into small pieces
1 1/4 teaspoon coarse sea salt or kosher salt
1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes
1 1/2 tablespoons vegetable oil
Equipment: an electric coffee/spice grinder

Steps:

Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
Preheat oven to 350°F with rack in middle.
Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
Cut off string and slice beef. Serve warm or at room temperature.