Beef With Caramelized Shallots Recipes

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ROAST BEEF WITH CARAMELIZED SHALLOTS



Roast Beef with Caramelized Shallots image

This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion jam.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h

Number Of Ingredients 7

5 3/4 pounds boneless rib-eye roast (with fat), tied, if desired
Coarse salt and ground pepper
2 pounds shallots, peeled and halved, if large
2 teaspoons light-brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 500 degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
  • Reduce oven temperature to 325 degrees. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees. For medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
  • Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
  • Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots.

Nutrition Facts : Calories 587 g, Fat 38 g, Protein 43 g

ROAST BEEF WITH SHALLOTS



Roast Beef with Shallots image

Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 11h10m

Yield Serves 10 to 12

Number Of Ingredients 13

1 bottom round roast (5 pounds), trimmed and tied
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 pound shallots, peeled and trimmed, halved if large
1/4 cup chopped garlic (from 1 head)
1/2 cup Dijon mustard
2 handfuls sage, oregano, rosemary, or thyme sprigs, or a combination
1/2 cup dry vermouth, such as Dolin
2/3 cup heavy cream
2 cups sour cream
1/8 teaspoon cayenne pepper
2 tablespoons drained prepared horseradish
Mostarda, for serving (optional)

Steps:

  • Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature 1 hour.
  • Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron) over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.
  • Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic, mustard, and 2 tablespoons oil; rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat-side up. Transfer to oven and roast 45 minutes.
  • Place remaining handful of herbs on top of beef; drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.
  • Return skillet to medium-high heat. Stir in vermouth; bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.
  • Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.
  • Remove twine from roast; thinly slice across the grain and serve, with horseradish cream, shallots, and mostarda.

FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE



Fillet of Beef with Caramelized Onions and Shallot Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds of beef tenderloin, trimmed of all fat
3 tablespoons olive oil
2 large onions, thinly sliced
Salt and pepper, to taste
4 plum tomatoes, roughly chopped
2 bunches arugula, washed, drained, roughly chopped
1 tablespoon butter
2 shallots, minced
1/3 cup brandy
1 cup beef or veal stock
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
  • Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
  • Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
  • Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
  • Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

CARAMELIZED SHALLOTS



Caramelized Shallots image

Provided by Food Network

Yield 6 to 8 servings.

Number Of Ingredients 6

16 to 24 large shallots, about 1 pound (small onions may be substituted)
3 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chicken stock

Steps:

  • Preheat the oven to 350 degrees.
  • Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
  • Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
  • Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
  • After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.

BEEF WITH CARAMELIZED SHALLOTS



Beef with Caramelized Shallots image

You won't believe the incredible flavor you get from this simple skillet dish...a smart mix of on-hand ingredients makes it easy.

Provided by Campbell's Kitchen

Categories     Swanson®

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
6 medium shallots, cut in quarters
½ cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon Dijon-style mustard
2 packets Swanson® Flavor Boost™ Concentrated Beef Broth
⅓ (12 ounce) package medium egg noodles, cooked and drained

Steps:

  • Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.
  • Heat the remaining oil in the skillet. Add the shallots and cook for 5 minutes or until lightly browned, stirring occasionally.
  • Stir the wine and vinegar in the skillet and cook for 5 minutes or until the mixture is reduced by half. Stir in the mustard and concentrated broth. Return the beef to the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture with the noodles.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 35.7 g, Cholesterol 84 mg, Fat 17.6 g, Fiber 1.4 g, Protein 24.8 g, SaturatedFat 5.1 g, Sodium 568.2 mg, Sugar 3.7 g

ROAST BEEF WITH CARAMELIZED SHALLOTS



Roast Beef With Caramelized Shallots image

Make and share this Roast Beef With Caramelized Shallots recipe from Food.com.

Provided by kitchenslave03

Categories     Meat

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 8

5 3/4 lbs boneless rib-eye roast, tied if desired
2 lbs shallots, peeled, and halved if large
2 teaspoons light brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard
coarse salt
pepper

Steps:

  • Preheat oven to 500 degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
  • Reduce heat to 325. Place shallots around beef, roast until an instant read thermometer inserted in thickest part of roast registers 130 for medium-rare, 1 to 1 1/4 hours, turning shallots with tongs after 30 minutes.
  • Transfer beef to platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
  • Pour fat off pan. Add wine, cook over medium heat til syrupy, scraping pan, 2-4 minutes. Add 2 cups water; cook til reduced by half, 4-8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper, serve with beef and shallots.

Nutrition Facts : Calories 671.2, Fat 48.1, SaturatedFat 19.6, Cholesterol 147.8, Sodium 159.9, Carbohydrate 14.2, Fiber 0.1, Sugar 0.9, Protein 40.1

SEARED STEAK WITH CARAMELIZED SHALLOTS



Seared Steak With Caramelized Shallots image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 10

1 teaspoon whole green peppercorns
1 teaspoon whole black peppercorns
1 teaspoon whole pink peppercorns
4 juniper berries
1 1 1/2-2 pound porterhouse steak, 1 1/2 inches thick
12 large shallots, peeled
3 teaspoons vegetable oil
4 baking potatoes, peeled and cut into 1-by-2-inch rectangles
1 cup red wine
2 cups beef broth

Steps:

  • Preheat the oven to 350 degrees. Combine the peppercorns and juniper berries in a spice mill or coffee grinder. Grind until smooth. Dust the steak with the spice mixture. Refrigerate.
  • Brush the shallots with 1 teaspoon of the oil. Place them in a small roasting pan. Set aside. Using a sharp paring knife, shape the potatoes into rounded ovals. Brush with 1 teaspoon oil and add to the shallots. Roast until shallots and potatoes are tender and golden, about 45 minutes to 1 hour. Set aside.
  • Heat the remaining vegetable oil in a large, cast-iron skillet until hot. Add the steak and cook over medium heat until medium rare, about 5 to 10 minutes per side. Transfer to a cutting board and set aside for 15 minutes. Meanwhile, pour the wine into the pan and bring to a boil over medium-high heat. Simmer until reduced to 1/2 cup. Add the broth and continue simmering until reduced to 1 cup. Pour through a fine-mesh sieve. Set aside.
  • Cut the steak into thin slices, crosswise. Divide the shallots and roasted potatoes in the center of 4 plates. Drape equal slices of meat over the vegetables. Drizzle with 1/4 cup of the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 8 grams, Carbohydrate 89 grams, Fat 13 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 348 milligrams, Sugar 21 grams, TransFat 0 grams

ROAST BEEF WITH CARAMELIZED SHALLOTS



Roast Beef With Caramelized Shallots image

This came from martha stewart. I love roast beef and i thought that this looked like a very interesting recipie.

Provided by ShelleyGirl13

Categories     Roast Beef

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 7

5 3/4 lbs boneless rib-eye roast, tied, if desired (with fat)
to taste salt and pepper
2 lbs shallots, peeled and halved if large
2 teaspoons light brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 500 degrees F. Season beef with salt and pepper to taste. Place in large roasting pan; roast until golden brown, about 30 minutes.
  • Reduce oven temperature to 325 degrees F. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
  • Transfer beef to a plate; tent with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
  • Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any juices from beef. Season with salt and pepper; serve with beef and shallots.

Nutrition Facts :

ROAST BEEF SANDWICHES WITH ROQUEFORT AND CARAMELIZED SHALLOTS



Roast Beef Sandwiches with Roquefort and Caramelized Shallots image

Categories     Sandwich     Beef     Cheese     Quick & Easy     Fall     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 5

3 tablespoons unsalted butter
12 large shallots (about 3/4 pound), sliced thin
4 kaiser rolls (5 inches in diameter), halved
1 pound thinly sliced medium-rare roast beef
6 ounces chilled Roquefort, crumbled (about 1 1/3 cups)

Steps:

  • In a heavy skillet melt butter over moderate heat and stir in shallots with salt and pepper to taste. Cook shallots, stirring occasionally, about 15 minutes, or until golden brown.
  • Preheat oven to 375°F.
  • Make sandwiches on rolls with roast beef, shallots, and Roquefort. Bake sandwiches on a baking sheet in middle of oven until cheese is melted and sandwiches are hot, about 10 minutes.

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