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Bon Appétit

Spiced Roast Beef in Mini Yorkshire Puddings with Mustard Dressing

3.8

(2)

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.

Recipe information

  • Yield

    Makes about 48

Ingredients

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

Preparation

  1. Make beef:

    Step 1

    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.

    Step 2

    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.

  2. Make dressing:

    Step 3

    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.)

  3. Step 4

    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.

TagsBritishEuropeanBeef TenderloinBeefMeatStarterDinnerNut FreeRoastBon Appétit
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