Fillet of Beef with Asian Spice Rub

Name: Fillet of Beef with Asian Spice Rub
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Asian
Ingredients: 1 teaspoon Chinese five-spice powder; 1 Tbsp anise seeds; 1 sprig Garnish: snipped fresh chives and tarragon; 4 teaspoons coarse salt; 1 teaspoon ground ginger; 2 Tbsps Sichuan peppercorns; 2 kilograms 4- to 5-lb beef tenderloin roast, trimmed and tied; 4 Tbsps vegetable oil

Fillet of Beef with Asian Spice Rub might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 50g of protein, 15g of fat, and a total of 347 calories. This recipe serves 8. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. Head to the store and pick up sichuan peppercorns, beef tenderloin roast, garnish: chives and tarragon sprigs, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

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.

Ingredients you will need

Anise

Peppercorns

Coffee

Ginger

Toast

Salt

Equipment you will use

Mortar And Pestle

Frying Pan

Sieve

Bowl

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

Ingredients you will need

Beef

Dry Seasoning Rub

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.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Beef

Equipment you will use

Paper Towels

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.

Equipment you will use

Kitchen Thermometer

Oven

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.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Serve at room temperature.

Equipment

Ingredients

Servings:

1teaspoon

Chinese five-spice powder 1Tbsp

anise seeds 1sprig

Garnish: snipped fresh chives and tarragon 4teaspoons

coarse salt 1teaspoon

ground ginger 2Tbsps

Sichuan peppercorns 2kilograms

4- to 5-lb beef tenderloin roast, trimmed and tied 4Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Beaumont Hope Marguerite Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 35 dollars per bottle.