Fillet Of Beef With Asian Spice Rub, Creamy Sesame Dressing
* exported from bigoven * 
recipe by : sara's secrets with sara moulton 
serving size :12 
cuisine : 
main ingred. : 
categories :main dish beef 
amount measure ingredient -- preparation method 
  creamy sesame dressing ====
1 cup  mayonnaise
1/2 cup  sour cream
1 Tbsp  chopped fresh ginger
1   garlic clove --chopped
4 tsp  dark sesame oil
1 Tbsp  rice vinegar
2 Tbsp  minced fresh cilantro
  asian spice rub ====
2 Tbsp  szechwan peppercorns
1 Tbsp  anise seeds
4 tsp  coarse salt
1 tsp  chinese five-spice powder
1 tsp  ground ginger
  for the beef ====
4 lb.  beef tenderloin roast - (to 5) --trimmed and
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, 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. 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 a large skillet with a metal handle 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 the 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, or until a thermometer inserted diagonally 2-inches into centers 
of each piece registers 120 degrees. let beef stand in pan on a rack for 
25 minutes. beef will continue to cook as it stands, reaching 130 degrees 
(medium-rare). discard string and slice beef. 
serve with dressing at room temperature. 
this recipe yields 10 to 12 servings. 
formatted by joe comiskey - mad's recipe emporium 
per serving (excluding unknown items): 207 calories; 24g fat (97.6% 
calories from fat); 1g protein; 1g carbohydrate; trace dietary fiber; 
11mg cholesterol; 736mg sodium. exchanges: 0 grain(starch); 0 
vegetable; 0 non-fat milk; 3 fat; 0 other carbohydrates. 
(ID: 5091) Mirror: Tue, Nov 9, 2004

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