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