Onglet With Red Wine Shallots Recipes

ONGLET WITH RED WINE SHALLOTS

Steps:

• To make the base for the sauce, heat a third of the butter in a shallow pan and sizzle the meat trimmings, chopped shallots and herbs until lightly browned. Scatter over the flour, cook for a few mins until pasty, then pour over the wine and boil until reduced by half and slightly syrupy. Strain the sauce through a fine sieve into a jug and set aside until needed. Can be made up to 2 days in advance, covered and chilled.
• Heat another third of the butter in a frying pan until sizzling. Fry the well-seasoned steak in the butter for about 12 mins in total so it's caramelised on all sides. This cut of meat only suits being cooked to a maximum of 15 mins for medium - 12 mins will give you rare. Remove the meat from the pan and leave to rest.
• Add a touch more butter to the pan and cook the sliced shallots until caramelised. Pour in the prepared sauce, bring back to a simmer and stir in any remaining butter. Taste the sauce for seasoning and turn off the heat.
• Carve the steak into slices across the grain and place on a platter. Spoon over the saucy shallots and pour over the reserved sauce. Scatter over the parsley and serve with the chips and mustard.

STEAK WITH RED WINE-SHALLOT SAUCE

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

STEAKS WITH ROASTED GARLIC, SHALLOTS AND RED WINE SAUCE

Steps:

• Combine first 5 ingredients in heavy medium saucepan over medium-high heat.
• Boil until liquid is reduced by half, about 6 minutes.
• Add both stocks and boil until liquid is reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate).
• Preheat oven to 375.
• Place whole garlic cloves and shallots on 12-inch square of foil.
• Drizzle with 1 tablespoon oil.
• Season with salt and pepper.
• Bring 4 corners of foil together to form package; twist to seal.
• Place foil on baking sheet; roasts 30 minutes.
• Open foil and roast until garlic and shallots are tender and golden, about 30 minutes.
• Transfer garlic and shallots to platter.
• Tent with foil.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
• Season steaks with salt and pepper.
• Add to skillet and cook to desired doneness, about 4 minutes per side for rare.
• Transfer steaks to platter with garlic and shallots; tent with foil.
• Bring sauce to simmer.
• Remove from heat.
• Add butter 1 piece at a time, whisking just until melted.
• Strain sauce into medium bowl.
• Season to taste with salt and pepper.
• Drizzle over steaks, garlic and shallots and serve.

BEEF TENDERLOIN WITH SHALLOTS AND RED-WINE GLAZE

Steps:

• Let tenderloin come to room temperature, about 45 minutes. Heat oven to 425 degrees with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.
• Roast 25 minutes. Turn shallots for even browning; if roast is dry, baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more; transfer to a small bowl; reserve. Meat should register 120 degrees with instant-read thermometer; timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.
• Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.

SHALLOT AND RED WINE SAUCE

Steps:

• Saute the shallots in a medium saucepan with the oil, over high heat for 3 minutes until lightly brown. Stir them all the time and adjust heat if they start to get too brown. Season with ground black pepper and then add the garlic and rosemary. Continue cooking for 3 more minutes. Stir all the time and adjust the heat to keep from getting too brown.
• Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until reduced by 2/3.
• Pour in the stock and bring to a boil. Turn down the heat and simmer until reduced by 2/3 again, to around 250 ml.
• Remove the garlic and rosemary.
• Add a little salt if necessary.
• Finally whisk in the butter.
• Serve over steak before serving.

HANGER STEAK WITH SHALLOTS

Steps:

• Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
• Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.
• To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.