SPICED ROAST BEEF IN MINI YORKSHIRE PUDDINGS WITH MUSTARD DRESSING

Spiced Roast Beef in Mini Yorkshire Puddings with Mustard Dressing image

Yield Makes about 48

Number Of Ingredients 10

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

Steps:

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.