Spiced Roast Beef in Mini Yorkshire Puddings with Mustard Dressing

• 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
• Mini Yorkshire Puddings

1. Mix pepper, coriander and allspice in bowl.
2. Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt.
3. Place beef on baking sheet.
4. Let stand 2 hours at room temperature.
5. Preheat oven to 425F.
6. Roast beef until thermometer inserted into center registers 130F for medium-rare, about 25 minutes.
7. Remove from oven.
8. Let beef stand at least 30 minutes.
9. Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl.
10. (Beef and dressing can be prepared 1 day ahead.
11. Cool beef, cover and refrigerate.
12. Cover and refrigerate dressing.
13. Whisk dressing before using.)
14. Thinly slice beef.
15. Cut slices into 2 1/2 x 1 1/2-inch strips.
16. Roll strips into cylinders.
17. Using finger, push down center of each pudding, creating hole.
18. Spoon about 1/4 teaspoon dressing into each.
19. Push beef cylinder into hole.
20. Spoon 1/4 teaspoon dressing into center of beef.
21. Arrange puddings on platter and serve.

ground black pepper, ground coriander, ground allspice, olive oil, beef tenderloin, tomatoes, coarsegrained mustard, yorkshire puddings

Taken from www.epicurious.com/recipes/food/views/spiced-roast-beef-in-mini-yorkshire-puddings-with-mustard-dressing-4548 (may not work)