Spiced Roast Beef in Mini Yorkshire
Puddings with Mustard Dressing (England)
In this, 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. (Truly the BEST!)
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
2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
3 large eggs, beaten to blend
1 1/4 cups whole milk
1/4 cup water
Heat oven to 450 degrees F.
Brush 48 mini muffin cups (each about 1 3/4-inch
diameter) with oil. Place muffin pans in hot oven.
Meanwhile, sift flour and salt into large bowl. Make well in center of mixture.
Add eggs and 1/2 cup milk to well; stir into flour.
Gradually add 3/4 cup milk and
1/4 cup water, whisking until batter is smooth.
Remove hot muffin pans from oven.
Spoon 1 tablespoon batter into each muffin cup. Return pans to oven; bake until
puddings are puffed and golden brown around edges, about 12 minutes.
Cool in pans on racks. (Can be made 1 week ahead.
Cover in pans; freeze.
Before assembling, uncover and rewarm in 350 degree F oven until heated through,
about 7 minutes.)
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 for 2 hours at room temperature.
Heat oven to 425 degrees F.
Roast beef until thermometer inserted into center
registers 130 degrees 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.
From the kitchen of Martin James – Copenhagen, Denmark.