Fillet Of Beef With Asian Spice Rub And Creamy Sesame Dressing Recipes

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.

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

Steps:

• Heat large heavy nonstick skillet on medium-high heat. Add meat and garlic; stir-fry 2 min.
• Add vegetables, dressing and soy sauce; stir-fry 3 min. or until vegetables are crisp-tender and meat is done.
• Spoon rice onto platter; top with meat mixture.

Steps:

• In a small bowl whisk together ingredients.

Steps:

• Score the fat on the beef in a criss-cross pattern. Mix together the five-spice and sugar, then season really well with salt and pepper. Rub all over the beef, then leave to marinate, preferably overnight.
• Heat oven to 200C/fan 180C/gas 6. When ready to cook, rub the oil all over the meat. Heat a griddle pan or, if the weather is good, a barbecue. You'll need to leave the griddle pan for 10-15 mins to make sure it gets really hot. Place the meat, fat-side down, on the griddle and leave to cook for 5-10 mins until the fat starts to melt (the kitchen will probably get quite smoky so make sure you have an extractor fan turned on). Turn the meat over and cook for 5 mins more until it is well browned all over.
• Place in a roasting tin, then cook in the oven for 30 mins for rare (15-20 mins more for medium, or 30-40 mins more for well done). Cover and leave to rest for 15 mins.
• To make the sauce, trim the stalks from the coriander and place them in a pan along with the stock, garlic, ginger, oyster sauce and the white part of the spring onion. Bring to the boil, then leave to simmer and infuse for 10 mins. Strain, then chop the coriander leaves and place in the sauce along with the green spring onion slices to serve.

Steps:

• Preheat oven to 425°F.
• 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 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.
• 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.
• Serve at room temperature.

Steps:

• In a small bowl, stir spice rub ingredients together until well blended.