1. PREPARE BEEF: 2. Mix pepper, coriander and allspice in bowl. 3. Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt. 4. Place beef on baking sheet; let stand 2 hours at room temperature. 5. Preheat oven to 425°F 6. Roast beef until thermometer inserted into center registers 130°F for medium-rare, about 25 minutes. 7. Remove from oven; let beef stand at least 30 minutes. 8. MAKE DRESSING: 9. Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl. 10. *(Beef and dressing can be prepared 1 day ahead. Cool beef, cover and refrigerate. Cover and refrigerate dressing. Whisk dressing before using.). 11. MAKE MINI YORKSHIRE PUDDINGS: 12. Preheat oven to 450ºF. 13. Brush 48 mini muffin cups(each about 1 3/4" diameter)with oil; place muffin pans in hot oven. 14. Meanwhile, sift flour and salt into large bowl; make well in center of mixture. 15. Add eggs and 1/2 cup milk to well; stir into flour. 16. Gradually add 3/4 cup milk and 1/2 cup water, whisking until batter is smooth. 17. Remove hot muffin pans from oven. 18. Spoon 1 tablespoon batter into each muffin cup. 19. Return pans to oven; bake until puddings are puffed and golden brown around edges, about 12 minutes. 20. COOL PANS IN OVEN. 21. **(Can be made 1 week ahead. Cover in pans; freeze. Before assembling, uncover and rewarm in 350ºF oven until heated through about 7 mins.) 22. ASSEMBLY: 23. Thinly slice beef; cut slices into 2 1/2 x 1 1/2-inch strips & roll strips into cylinders. 24. Using finger, push down center of each pudding, creating hole. 25. Spoon about 1/4 teaspoon dressing into each. 26. Push beef cylinder into hole. 27. Spoon 1/4 teaspoon dressing into center of beef. 28. Arrange puddings on platter and serve. 29. DELISH! ---------------------------------------------------------------------------
Nutrition
Ingredients
