Title: Spiced Roast Beef in Mini Yorkshire Puddings with Mustard Dr
Categories: None
Yield: 1 Servings

------------------------------------BEEF------------------------------------
1 ts Ground black pepper
1 ts Ground coriander
1/2 ts Ground allspice
1 ts Olive oil

1 1 1/4 lb piece beef tenderloin

~---------------------------------DRESSING---------------------------------
1/4 c chopped drained oil-packed
: -sun-dried tomatoes plus 2
: -tablespoons oil reserved
: -from jar
1/4 c coarse-grained mustard

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.

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

Posted to recipelu-digest by Sandy on Feb 24, 1998