Fillet of Beef with Asian Spice Rub and Creamy Sesame Dressing

This recipe came from Gourmet Magazine and was shown on Sara's Secrets. All I can say is WoW!

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• Creamy Sesame dressing

• 1  cup mayonnaise (Kraft is good)
• 1⁄2 cup sour cream
• 1  tablespoon fresh ginger, chopped fine
• 1  clove garlic, minced
• 4  teaspoons  dark sesame oil
• 1  tablespoon rice vinegar
• 2  tablespoons  minced fresh cilantro

• Asian Spice rub

• 2  tablespoons szechwan pepper (you can use black if you need to)
• 1  tablespoon anise seed
• 4  teaspoons coarse salt
• 1  teaspoon Chinese five spice powder
• 1  teaspoon ground ginger
• 4 -5  lbs beef tenderloin, trimmed and tied
• 4  tablespoons  vegetable oil
•  snipped fresh chives, for garnish
•  tarragon, sprigs for garnish

Directions

1. Preheat oven to 425 degrees F.
2. To make the dressing: Put mayonnaise, sour cream, ginger, garlic, sesame oil and rice vinegar in a blender or food processor mix until combined.
3. Scrape down the sides of the blender or work bowl with a rubber spatula, mix for another 15 seconds.
4. Transfer to a bowl, add the cilantro and mix well with whisk.
5. Set aside.
6. Make the spice rub: Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring until fragrant, about 1 minute.
7. Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle (I use my mini food processor).
8. Sift mixture through a small strainer into a bowl and stir in salt, five-spice powder, and ginger.
9. Halve beef crosswise and sprinkle rub all over both pieces, pressing so it will coat.
10. 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.
11. Transfer to a large plate.
12. Wipe skillet clean with paper towels and brown remaining beef in same manner.
13. Arrange beef pieces, 2 inches apart, in the skillet.
14. Roast in middle of oven 25 to 35 minutes.
15. Let beef stand in pan on a rack for 25 minutes.
16. Beef will continue to cook as it stands.
17. Throw away string and slice beef.
18. Serve with dressing at room temperature.