Roasted Beef With Caramelized Shallots Recipes

ROAST BEEF WITH CARAMELIZED SHALLOTS

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.

ROAST BEEF PANINI WITH CARAMELIZED SHALLOTS AND ROQUEFORT

Steps:

• Melt the butter in a skillet over medium heat. Stir in the sliced shallots; cook and stir until very tender and golden-brown, about 10 minutes. Season to taste with salt and black pepper. Set aside.
• Preheat a panini press according to manufacturer's instructions.
• Spread the cut sides of the baguettes with Dijon mustard, then sprinkle evenly with Roquefort cheese. Divide the roast beef among the bottom pieces, then spread the shallots out over the roast beef. Top with the top pieces. Cut each baguette into two or three pieces to fit your panini machine.
• Grill the sandwiches on the preheated press until the bread is golden and crisp, and the cheese has melted, about 4 minutes. While the sandwiches are cooking, beat the heavy cream to soft peaks in a metal bowl. Stir in the horseradish, and season with salt and white pepper to taste.
• When ready, cut each sandwich in half, and serve with horseradish cream.

ROAST BEEF SANDWICHES WITH ROQUEFORT AND CARAMELIZED SHALLOTS

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.

BEEF TENDERLOIN WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
• In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
• Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
• Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
• Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

ROAST BEEF WITH SHALLOTS

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.

SEARED STEAK WITH CARAMELIZED SHALLOTS

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.

CARAMELISED SHALLOTS

Steps:

• Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
• Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

ROAST BEEF WITH WILD MUSHROOM SAUCE AND CARAMELIZED-SHALLOT MASHED POTATOES

Steps:

• Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
• Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
• Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.
• Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.
• Thinly slice beef. Divide Caramelized-Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.

ROAST BEEF WITH CARAMELIZED SHALLOTS

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.