Fillet of Beef with Asian Spice Rub

1. 1

   Preheat oven to 425F.

2. 2

   Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring, until fragrant, about 1 minute.

3. 3

   Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle.

4. 4

   Sift mixture through a coarse sieve into a bowl and stir in salt, five-spice powder, and ginger.

5. 5

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

6. 6

   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.

7. 7

   Transfer to a large roasting pan.

8. 8

   Wipe skillet clean with paper towels and brown remaining beef in same manner.

9. 9

   Arrange beef pieces 2 inches apart in roasting pan.

10. 10

    Roast in middle of oven 25 to 35 minutes, or until a thermometer inserted diagonally 2 inches into centers of pieces registers 120F.

11. 11

    Let beef stand in pan on a rack 25 minutes.

12. 12

    Beef will continue to cook as it stands, reaching 130F (medium-rare).

13. 13

    Discard string and slice beef.

14. 14

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.