Spiced Roast Beef in Mini Yorkshire Puddings with Mustard Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
|
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. Ingredients:
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 |
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 |
Directions:
1. 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.
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.
3. 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.)
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.
|
|