INGREDIENTS

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 <sandysno@pctech.net> on Feb 24, 1998

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