Best 2 Fillet Of Beef With Asian Spice Rub Recipes

Indulge in a culinary journey that harmonizes the richness of beef with an exotic Asian-inspired spice rub. This delectable dish, meticulously crafted using premium fillet of beef, tantalizes the taste buds with its symphony of flavors. The Asian spice rub, a vibrant blend of aromatic spices, herbs, and citrus zest, encrusts the beef, infusing it with a captivating depth of flavor. Accompanying the beef are three distinct sauces, each offering a unique dimension to the dish: a classic béarnaise sauce, a luscious red wine sauce, and a spicy Szechuan sauce. These sauces, with their contrasting textures and flavors, elevate the beef to new heights, making each bite an unforgettable experience. Whether you prefer the creamy elegance of béarnaise, the robust complexity of red wine sauce, or the fiery kick of Szechuan, this dish promises a culinary adventure that will leave you craving for more.

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FILLET OF BEEF WITH ASIAN SPICE RUB AND CREAMY SESAME DRESSING

Fillet of Beef with Asian Spice Rub and Creamy Sesame Dressing image

Make and share this Fillet of Beef with Asian Spice Rub and Creamy Sesame Dressing recipe from Food.com.

Provided by Sharon123

Categories Roast Beef

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

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
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

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.

Nutrition Facts : Calories 715.1, Fat 54.5, SaturatedFat 18.1, Cholesterol 167.1, Sodium 1211.1, Carbohydrate 7.4, Fiber 0.4, Sugar 1.6, Protein 46.7

BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN

Black Pepper Spice-Rubbed Beef Tenderloin image

Provided by Lillian Chou

Categories Beef Mustard Roast Father's Day Dinner Meat Beef Tenderloin Spice Cinnamon Cardamom Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons black peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons mustard seeds (preferably brown)
1/2 teaspoon whole cloves
1/2 teaspoon fennel seeds
4 green cardamom pods, crushed, reserving seeds and discarding pods
1 (1 1/2-inch) cinnamon stick, broken into small pieces
1 1/4 teaspoon coarse sea salt or kosher salt
1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes
1 1/2 tablespoons vegetable oil
Equipment: an electric coffee/spice grinder

Steps:

Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
Preheat oven to 350°F with rack in middle.
Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
Cut off string and slice beef. Serve warm or at room temperature.

Tips:

For the best results, use a high-quality cut of beef tenderloin.
Be sure to trim any excess fat from the beef tenderloin before cooking.
The Asian spice rub can be made ahead of time and stored in an airtight container for up to 2 weeks.
If you don't have a meat thermometer, you can cook the beef tenderloin to an internal temperature of 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for medium-well.
Let the beef tenderloin rest for at least 10 minutes before slicing and serving.
Serve the beef tenderloin with your favorite sides, such as mashed potatoes, asparagus, or roasted vegetables.

Conclusion:

This recipe for fillet of beef with Asian spice rub is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The beef tenderloin is cooked to perfection and the Asian spice rub adds a flavorful crust. This dish is sure to impress your guests.