Spiced Roast Beef in Mini Yorkshire Puddings with Mustard Dressing (England) recipe

From the kitchen of Martin James – Copenhagen, Denmark

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. (Truly the BEST!)

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:
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

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.) Makes about 48.

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.

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 and excellent everyone!