Mini Yorkshire puddings with beef tenderloin and pickled mustard seed sauce

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

Pickled mustard seeds pop like caviar and dress up our stunning holiday Yorkshire pudding.

We tweaked our recipe through multiple testings to use the pickled mustard seeds in a creamy, spicy sauce that accents the flavour of the beef tenderloin. You can also swap it for horseradish mayo.

Ingredients

2 eggs

½ cup milk

½ cup flour

¼ teaspoon coarse salt

Canola oil, for greasing muffin tins

1 pound beef tenderloin

Sea salt and freshly ground pepper

Pickled mustard seed sauce

2 tablespoons pickled mustard seeds

1 teaspoon hot mustard

2 tablespoons mayonnaise

Pickled mustard seeds

¼ cup yellow mustard seeds

¾ cup water

⅓ cup rice vinegar

2 tablespoons sugar

1 teaspoon sea salt

Preparation

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.

For pickled mustard seed sauce, mix all ingredients in small bowl. Refrigerate until ready to use.

For Yorkshire puddings, make batter by combining eggs, milk and flour in blender. Allow to rest for at least 1 hour. Preheat oven to 450°F. In each of 18 mini muffin tins, place ½ 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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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