Spiced roast beef in mini yorkshire puddings with mustard dr

1 Servings

Ingredients

Quantity Ingredient
1 teaspoon Ground black pepper
1 teaspoon Ground coriander
½ teaspoon Ground allspice
1 teaspoon Olive oil

Directions

BEEF

1 1¼ lb piece beef tenderloin ~---------------------------------DRESSING--------------------------------- ¼ c chopped drained oil-packed : -sun-dried tomatoes plus 2 : -tablespoons oil reserved : -from jar

¼ c coarse-grained mustard

In this recipe, two British gastronomic classics are rolled into one: the traditional duo of roast beef and Yorkshire pudding and the Christmas dish of spiced beef, a joint of cured meat that is eaten in slivers.

Mini Yorkshire Puddings

Make beef: Mix pepper, coriander and allspice in bowl. Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt. Place beef on baking sheet. Let stand 2 hours at room temperature.

Preheat oven to 425°F. Roast beef until thermometer inserted into center registers 130°F for medium-rare, about 25 minutes. Remove from oven. Let beef stand at least 30 minutes. Make dressing: Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl. (Beef and dressing can be prepared 1 day ahead. Cool beef, cover and refrigerate. Cover and refrigerate dressing. Whisk dressing before using.)

Thinly slice beef. Cut slices into 2 ½ x 1 ½-inch strips. Roll strips into cylinders. Using finger, push down center of each pudding, creating hole. Spoon about ¼ teaspoon dressing into each. Push beef cylinder into hole. Spoon ¼ teaspoon dressing into center of beef. Arrange puddings on platter and serve.

Makes about 48.

Bon Appétit December 1997

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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