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 seeds
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:
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.
Servings: 10-12
Time preparation: 30 min.
Time total: 70 min.