| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Ground black pepper |
| 1 | ts | Ground coriander |
| 1/2 | ts | Ground allspice |
| 1 | ts | Olive oil |
INSTRUCTIONS
BEEF 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 <[email protected]> on Feb 24, 1998
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