SPICED ROAST BEEF IN MINI YORKSHIRE PUDDINGS WITH
MUSTARD DRESSING
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.
For beef
1 teaspoon ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon olive oil
1 1 1/4-pound piece beef tenderloin
For dressing
1/4 cup chopped drained oil-packed sun-dried tomatoes plus 2 tablespoons
oil reserved from jar
1/4 cup coarse-grained mustard
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 1/2 x 1 1/2-inch strips.
Roll strips into cylinders. Using finger, push
down center of each pudding, creating hole. Spoon about 1/4 teaspoon
dressing into each. Push beef
cylinder into hole. Spoon 1/4 teaspoon dressing into center of
beef. Arrange puddings on platter and
serve.
Makes about 48.
Bon Appétit
December 1997
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