Mix pepper, coriander, and allspice in a bowl.

Rub 1 teaspoon of olive oil, then the spice mixture all over the beef; sprinkle with salt.

Place beef on a baking sheet and let stand for 2 hours at room temperature.

Preheat oven to 425°F (220°C).

Roast beef until a thermometer inserted into the center registers 130°F (54°C) for medium-rare, about 25 minutes.

Remove from oven and let beef stand for at least 30 minutes.

Mix sun-dried tomatoes, 2 tablespoons of reserved oil, and mustard in a small bowl to make the dressing.

Preheat oven to 450 degrees F (232 degrees C).

Brush 48 mini muffin cups (each about 1 3/4" diameter) with oil; place muffin pans in hot oven.

Sift flour and salt into a large bowl; make a well in the center of the mixture.

Add eggs and 1/2 cup of milk to the well; stir into flour.

Gradually add 3/4 cup milk and 1/4 cup water, whisking until batter is smooth.

Remove hot muffin pans from oven.

Spoon 1 tablespoon of batter into each muffin cup.

Return pans to oven and bake until puddings are puffed and golden brown around edges, about 12 minutes.

Cool pans in oven.

Thinly slice the beef; cut slices into 2 1/2 x 1 1/2-inch strips and roll the strips into cylinders.

Using a finger, push down the center of each pudding, creating a hole.

Spoon about 1/4 teaspoon of dressing into each hole.

Push a beef cylinder into each hole.

Spoon 1/4 teaspoon of dressing into the center of the beef.

Arrange puddings on a platter and serve.