Instructions: 1 1 1/4 Lb piece beef tenderloin

DRESSING- 1/4 c chopped drained oil-packed
sun-dried tomatoes plus 2
tablespoons oil reserved
from jar
1/4 c coarse-grained mustard

In 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.

Mini Yorkshire Puddings

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.

Makes about 48.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.