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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.
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8
Sift mixture through a coarse sieve 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 to adhere.
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10
Heat 2 tablespoons oil in a large skillet with a metal handle 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 the 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, or until a thermometer inserted diagonally 2-inches into centers of each piece registers 120 degrees F. Let beef stand in pan on a rack for 25 minutes.
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15
Beef will continue to cook as it stands, reaching 130 degrees F (medium-rare).
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16
Discard string and slice beef.
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17
Serve with dressing at room temperature.
