Skip to main content
Epicurious
Bon Appétit

Spiced Roast Beef in Mini Yorkshire Puddings with Mustard Dressing

3.8

(2)

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.

Recipe information

  • Yield

    Makes about 48

Ingredients

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

Preparation

  1. Make beef:

    Step 1

    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.

    Step 2

    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.

  2. Make dressing:

    Step 3

    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.)

  3. Step 4

    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.

TagsBritishEuropeanBeef TenderloinBeefMeatStarterDinnerNut FreeRoastBon Appétit
Read More
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.