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- 1 1 1/4 Lb piece beef tenderloin
- DRESSING- 1/4 c minced liquid removed oil-packedsun-dry tomatoes plus 2tablespoons oil reservedfrom jar1/4 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 which is eaten in slivers.
- Mini Yorkshire Puddings
- Make beef: Mix pepper, coriander and allspice in bowl. Rub 1 tsp. oil, then spice mix all over beef; sprinkle with salt. Place beef on baking sheet. Let stand 2 hrs at room temperature.
- Preheat oven to 425 F. Roast beef till thermometer inserted into center registers 130 F for medium-rare, about 25 min. Remove from oven. Let beef stand at least 30 min.
- Make dressing: Mix sun-dry tomatoes, 2 Tbsp. reserved oil and mustard in small bowl. (Beef and dressing can be prepared 1 day ahead. Cold beef, cover and chill. Cover and chill 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 tsp. dressing into each. Push beef cylinder into hole. Spoon 1/4 tsp. dressing into center of beef. Arrange puddings on platter and serve.
- Makes about 48.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 9g | |
| Calories 53 | |
| Calories from Fat 44 | 83% |
| Total Fat 4.97g | 6% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 59mg | 2% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.01g | 0% |
| Protein 0.51g | 1% |
