- Cook Time
- Prep Time
- 2 eggs
- 1/2 cup milk
- 1/2 cup flour
- 1/4 teaspoon coarse salt
- Canola oil, for greasing muffin tins
- 1 pound beef tenderloin
- Coarse salt and freshly ground pepper
Pickled mustard seed sauce
- 2 tablespoons pickled mustard seeds
- 1 teaspoon hot mustard
- 2 tablepoons mayonnaise
Pickled mustard seeds
- 1/4 cup yellow mustard seeds
- 3/4 cup water
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For pickled mustard seeds, in small saucepan over medium heat, combine ingredients. Simmer for 30 minutes until seeds are plumped and most of the liquid has been absorbed. Refrigerate until ready to use. Can be made up to a few days in advance.
For pickled mustard seed sauce, mix all ingredients in small bowl. Refrigerate until ready to use. Can be made in advance.
For Yorkshire puddings, make batter by combining eggs, milk and our in blender. Allow to rest for at least 1 hour. Preheat oven to 450°F. In each of 18 mini muffin tins, place 1/2 teaspoon canola oil and place in oven for 5 minutes until hot. Working quickly, fill each tin one-third full. Place back in the oven and bake for 12-15 minutes until puffed and golden brown.
For tenderloin, heat grill pan or cast iron skillet over high heat. Season tenderloin generously with salt and pepper. Sear in hot pan for 1-2 minutes per side and place in preheated oven for 10-15 minutes, or until internal temperature is 120-125°F for rare. Rest for 10 minutes.
To assemble, thinly slice tenderloin, place one slice in each Yorkshire pudding, top with a dollop of pickled mustard seed sauce and garnish with some extra pickled mustard seeds.
Note: Once the Yorkshire pudding batter has rested, place it in a large squeeze bottle for easy pouring. Leftover pickled mustard seed sauce can be used with fish, beef, chicken or even hard-boiled eggs.