Spiced Roast Beef in Yorkshire Puddings
with Mustard Dressing
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
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"
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
1/4 cup chopped drained oil-packed sun-dried
tomatoes plus 2
tablespoons oil reserved from jar
1/4 cup coarse-grained mustard
2 cups plus 2 tablespoons all purpose flour
3/4 teaspoon salt
3 large eggs, beaten to blend
1 1/4 cups whole milk
1/4 cup water
oven to 450°F. Brush 48 mini muffin cups
(each about 1 3/4-inch diameter) with oil. Place
muffin pans in hot oven.
sift flour and salt into large bowl. Make well
in center of mixture. Add eggs and 1/2 cup milk
to well; stir into flour. Gradually add 3/4
cup milk and 1/4 cup water, whisking until batter
is smooth. Remove hot muffin pans from oven.
Spoon 1 tablespoon batter into each muffin cup.
Return pans to oven; bake until puddings are
puffed and golden brown around edges, about
12 minutes. Cool in pans on racks. (Can be made
1 week ahead. Cover in pans; freeze. Before
assembling, uncover and rewarm in 350°F
oven until heated
through, about 7 minutes.)
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.
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.
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.)
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.