Description
This recipe came from gourmet magazine and was shown on sara's secrets. All i can say is wow!
Ingredients
- Mayonnaise
- Sour Cream
- Fresh Ginger
- Garlic
- Dark Sesame Oil
- Rice Vinegar
- Fresh Cilantro
- Szechwan Pepper
- Anise Seed
- Coarse Salt
- Chinese Five Spice Powder
- Ground Ginger
- Beef Tenderloin
- Vegetable Oil
- Fresh Chives
- Tarragon
Instructions
- 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
- 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