Thursday, May 5, 2011

Spiced Roast Beef and Asparagus with Mini Yorkshire Puddings

That mustard dressing steals the show!

Spiced Roast Beef and Asparagus with Mini Yorkshire Puddings
Adapted from Bon Appetit via Epicurious

For beef:
1 t. Black Pepper, ground
1 t. Coriander, ground
1/2 t. Allspice, ground
1 t. Olive Oil
2-lb. piece Beef Tenderloin

1 bunch Asparagus, approximately 16 spears

For dressing:
1/2 C. Sun-Dried Tomatoes, packed in oil, drained, and chopped
4 T. Olive Oil, substituting as much oil as you can drain from the jar of tomatoes
1/2 C. Coarse-Grained Mustard

For puddings:
Olive oil
1/2 C. All Purpose Flour
1/4 t. Salt
1 large Egg, beaten to blend
1/4 C. Whole Milk
1 T. Water

The beef, dressing, and puddings can be made ahead of time and simply warmed before serving.

For beef:
Mix pepper, coriander, allspice and oil on baking sheet.  Rub mixture all over beef.  Let stand 2 hours at room temperature.

Preheat oven to 425 degrees.  Roast beef until thermometer inserted into center registers 140 degrees for medium-rare, about 30 minutes.  Remove from oven.  Let beef stand at least 30 minutes.  Slice thinly, cover, and refrigerate.  When needed, heat with puddings in a 350 degree oven for approximately 10 minutes or until warm.

For puddings:
Preheat oven to 450 degrees.  Brush 6 muffin cups with oil.  Place muffin pans in hot oven. 

Sift flour and salt into large bowl.  Make well in center of mixture.  Add egg and water to well; stir into flour.  Gradually add milk, 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.  Cover in pans; freeze. When needed, uncover and rewarm in a 350 degree oven with beef for approximately 10 minutes or until warm.

For dressing and asparagus:
Mix sun-dried tomatoes, oil and mustard.  Divide dressing.  One dressing is intended to be served with the beef and pudding so this can be covered and refrigerated until needed.  When needed, whisk before serving.

The other half of the dressing is intended for a marinade for the asparagus.  Wash and trim asparagus.  Consider whether additional oil should be added to dressing for more of a liquid consistency - I liked mine as little on the chunkier side as it also grilled up nicely.  Asparagus may be marinaded for up to 24 hours.  When needed, heat grill pan to high and add asparagus with dressing.  Grill for 2 - 3 minutes, then roll asparagus to the other side and grill for another 2-3 minutes.  Watch carefully so you achieve your desired asparagus done-ness. Arrange with beef, puddings, and dressing and enjoy!

This time last year:  Mykesfetakopita

No comments:

Post a Comment