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Fillet of Beef with Asian Spice Rub

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Fillet of Beef with Asian Spice RubMelanie Acevedo

Recipe information

  • Total Time

    1 1/4 hr

  • Yield

    Serves 8 to 10

Ingredients

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

Preparation

  1. Step 1

    Preheat oven to 425°F.

    Step 2

    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.

    Step 3

    Halve beef crosswise and sprinkle rub all over both pieces, pressing to adhere.

    Step 4

    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.

    Step 5

    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.

    Step 6

    Serve at room temperature.

TagsSichuan PeppercornHerbs & SpicesGingerBeefMeatMainDinnerGluten FreeNut FreeDairy FreeEasyRoastGourmet
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