Spiced Roast Beef In Mini Yorkshire Puddings With Mustard Dressing Food

SPICED ROAST BEEF IN MINI YORKSHIRE PUDS/MUSTARD DRESSING

Steps:

• PREPARE 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.).
• MAKE MINI YORKSHIRE PUDDINGS:.
• Preheat oven to 450ºF.
• Brush 48 mini muffin cups(each about 1 3/4" diameter)with oil; place muffin pans in hot oven.
• Meanwhile, 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 1/2 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 PANS IN OVEN.
• **(Can be made 1 week ahead. Cover in pans; freeze. Before assembling, uncover and rewarm in 350ºF oven until heated through about 7 mins.)
• ASSEMBLY:.
• 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.
• DELISH!

SPICED ROAST BEEF IN MINI YORKSHIRE PUDDINGS WITH MUSTARD DRESSING

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.

MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS

Steps:

• Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
• Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
• Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
• Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
• Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.

ROAST BEEF YORKIES

Steps:

• Cook your Yorkshire puddings following pack instructions. Meanwhile, mix the horseradish, mustard and crème fraîche or soured cream together.
• Fold a slice of pastrami or roast beef into each pudding, top with a dollop of the mustardy cream, then scatter with chives or crispy onions and serve.

OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING

Steps:

• Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
• Preheat the oven to 220C/425F/Gas 7.
• Put the joint of beef into a shallow baking tray or tin.
• Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
• Melt half of the beef dripping and pour over the meat and seasoning.
• Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
• When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
• Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
• Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
• Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
• To make the Yorkshire Pudding Mixture (Batter):.
• Sift the flour into a large bowl.
• and add the beaten eggs into the centre of the heap of flour.
• Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
• Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
• Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
• Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
• Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.