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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

  • Olive oil
  • 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


  1. Heat oven to 450 degrees F.
  2. Brush 48 mini muffin cups (each about 1 3/4-inch diameter) with oil. Place muffin pans in hot oven.
  3. Meanwhile, sift flour and salt into large bowl. Make well in center of mixture.
  4. Add eggs and 1/2 cup milk to well; stir into flour.
  5. Gradually add 3/4 cup milk and 1/4 cup water, whisking until batter is smooth.
  6. 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.
  7. Cool in pans on racks. (Can be made 1 week ahead.
  8. Cover in pans; freeze.
  9. Before assembling, uncover and rewarm in 350 degree F oven until heated through, about 7 minutes.)
  10. Make beef: Mix pepper, coriander and allspice in bowl.
  11. Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt.
  12. Place beef on baking sheet.
  13. Let stand for 2 hours at room temperature.
  14. Heat oven to 425 degrees F.
  15. Roast beef until thermometer inserted into center registers 130 degrees F for medium-rare, about 25 minutes.
  16. Remove from oven. Let beef stand at least 30 minutes.
  17. Make dressing: Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl. (Beef and dressing can be prepared 1 day ahead.
  18. Cool beef, cover and refrigerate.
  19. Cover and refrigerate dressing. (Whisk dressing before using.)
  20. 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.
  21. Arrange puddings on platter and serve.

Makes about 48.

From the kitchen of Martin James – Copenhagen, Denmark.


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