Roasted Shallot Recipe

BEEF TENDERLOIN WITH ROASTED SHALLOTS



Beef Tenderloin With Roasted Shallots image

The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Recipe From allrecipes.com

Provided by Christine L.

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 12

¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish
Calories653.1 calories
Carbohydrate11.9 g
Cholesterol132.1 mg
Fat50.6 g
Fiber0.6 g
Protein31.6 g
SaturatedFat20.4 g
Sodium645.2 mg
Sugar2.2 g

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.

ROASTED SHALLOTS



Roasted Shallots image

I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)

Recipe From food.com

Provided by Elmotoo

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb shallot
olive oil
2 tablespoons balsamic vinegar
kosher salt
fresh ground black pepper
6 fresh thyme sprigs
Calories88.8
Fat0.1
Sodium15.5
Carbohydrate20.4
Sugar1.2
Protein2.9

Steps:

  • Preheat the oven to 400ºF.
  • Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
  • Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
  • Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.

ROASTED SHALLOTS



Roasted Shallots image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield about 4 to 6 side dish serving

Number Of Ingredients 3

18 medium shallots (about 1 3/4 pounds), unpeeled
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.

FLANK STEAK WITH CRISPY POLENTA AND ROASTED SHALLOT VINAIGRETTE



Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette image

Recipe From epicurious.com

Provided by Charlie Trotter

Categories     Beef     High Fiber     Steak     Cornmeal     Winter     Shallot

Yield Serves 4

Number Of Ingredients 10

4 shallots, peeled
1 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh chives
salt and pepper
2 tablespoons chopped garlic
1/4 cup butter
2 cups cooked polenta, hot
4 4-ounce pieces flank steak
10 springs thyme

Steps:

  • Method
  • To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Julienne the shallots and put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil. Add the chopped chives and season to taste with salt and pepper.
  • To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute. Fold into the polenta and season to taste with salt and pepper. Spread the polenta into a 1/2-inch thick layer on a small sheet pan. Cover with plastic wrap and refrigerate for 2 hours. Cut the polenta into four 3-inch discs and sauté in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy. Blot on paper towels.
  • To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil. Remove the thyme leaves from the stems and rub them onto the beef. Grill for 5 to 7 minutes on each side, or until medium-rare.
  • Assembly
  • Place a piece of the polenta in the center of each plate and top with a piece of the steak. Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with freshly ground black pepper.
  • Wine Notes
  • The warm garlic flavors in the polenta mesh beautifully with Italian varietals. The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.

ROASTED POTATOES AND SHALLOTS



Roasted Potatoes and Shallots image

Recipe From epicurious.com

Provided by Ruth Cousineau

Categories     Potato     Side     Christmas     Thanksgiving     Dinner     Fall     Winter     Potluck     Shallot     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Steps:

  • Preheat oven to 400°F with rack in lowest position.
  • Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
  • Roast, stirring occasionally, until shallots are golden, about 30 minutes.
  • Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
  • Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

ROASTED BEETS AND SHALLOTS



Roasted Beets and Shallots image

Roasting brings out the sweetness of beets and the subtle flavor of shallots.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

7 medium beets, (about 2 1/4 pounds), scrubbed and trimmed
10 large shallots, (about 10 ounces), unpeeled, cut in half
2 tablespoons olive oil
1 1/2 teaspoons salt
3/8 teaspoon freshly ground black pepper
1 1/2 tablespoons sherry vinegar

Steps:

  • Heat oven to 400 degrees. Place beets and shallots in a large bowl. Drizzle with 1 tablespoon olive oil, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Toss well, and transfer vegetables to a large roasting pan.
  • Cover pan with foil, and place in oven. Bake until beets are tender when pierced with a knife, 50 to 60 minutes.
  • Remove from oven, and let stand until cool enough to handle. Peel beets and shallots, and cut beets into 1-inch pieces. Combine in a serving bowl. Add sherry vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss well to combine. Serve immediately, or set aside until ready to serve.

SHALLOT RECIPES



Shallot recipes image

Shallots have a milder, sweeter flavour than onions. Use them in everything from pies and tarts to pickles, sauces and sides.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

Shallot recipes

ROASTED SHALLOT VINAIGRETTE



Roasted Shallot Vinaigrette image

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1/2 cup

Number Of Ingredients 7

6 to 8 cloves garlic
1 shallot, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
  • In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

ROASTED SHALLOTS WITH OLIVES, BAY & BALSAMIC



Roasted shallots with olives, bay & balsamic image

These sticky shallots are delicious with vegetarian sausages and creamy mash

Recipe From bbcgoodfood.com

Provided by Mary Cadogan

Categories     Dinner, Side dish

Time 55m

Number Of Ingredients 5

500g shallots , we used banana shallots
4 bay leaves
3 tbsp olive oil
2 tbsp balsamic vinegar
handful black olives
Calories117 calories
Fat10 grams fat
SaturatedFat1 grams saturated fat
Carbohydrate5 grams carbohydrates
Sugar5 grams sugar
Fiber2 grams fiber
Protein2 grams protein
Sodium0.17 milligram of sodium

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. Tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
  • Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.

ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS



Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs image

In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds carrots, peeled and halved, or quartered lengthwise into long, thin sticks
5 small or 3 large shallots, peeled and cut lengthwise into 1/2-inch-thick wedges (about 1 1/4 cups)
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
1 cup panko bread crumbs
2 tablespoons grated Parmesan
1 fat garlic clove, minced or finely grated
1/4 teaspoon red-pepper flakes, plus more for serving
6 ounces mozzarella, hand-pulled or chopped into small pieces (1 1/2 cups)
1/4 cup green olives, pitted and rough chopped
1 to 2 tablespoons freshly squeezed lemon juice, plus more to taste
1/3 cup fresh basil, dill or mint, torn

Steps:

  • Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
  • In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
  • Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY



Whole Roasted Shallots and Potatoes With Rosemary image

I wanted to roast shallots the other day and found this recipe on the back of the package. I'm so glad I tried it, it smells wonderful too! We had it with roast chicken, but I'm sure it would go equally well with roast lamb or beef.

Recipe From food.com

Provided by -Sylvie-

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

11 ounces shallots, peeled
1 1/2 lbs baby potatoes, washed and cut in half
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
4 sprigs rosemary
salt, to taste
fresh ground black pepper, to taste
Calories270.1
Fat10.4
SaturatedFat1.5
Sodium38.6
Carbohydrate41.2
Fiber4.1
Sugar3.1
Protein4.8

Steps:

  • Preheat oven to 180°C/350°F/Gas 4.
  • In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
  • Add the shallots and potatoes, stir so everything gets coated well.
  • Season to taste with salt and pepper.
  • Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
  • Stir once or twice while roasting.

People also searched

More recipes about "roasted shallot recipe"

EASY OVEN ROASTED SHALLOTS RECIPE | SIMPLE. TASTY. GOOD.
easy-oven-roasted-shallots-recipe-simple-tasty-good image
From junedarville.com
2014-10-11  · Simmer the shallots for about 10 minutes under a lid. Then transfer the shallots to a baking tray (or use a tart tin like I did) and season with an extra pinch of pepper and salt. Bake the shallots …

Cuisine Mediterranean
Category Side Dish
Servings 4
Total Time 1 hr

  • Peel and clean the shallots. Remove the roots and/or stems if you prefer. Then rinse the shallots thoroughly and let them drain for a couple of minutes.
  • Pour a good splash of olive oil in a large pan (one that has a lid) and place it over medium-high heat. Add the chopped garlic, fresh sage and cleaned shallots. Season with a generous pinch of pepper and a small dash of salt.
  • Stir fry the shallots for 4 to 5 minutes until a little soft. Then pour in half a cup (120 ml) of warm water and the worcester sauce.
  • Bring it all to a rolling boil and then turn the heat low again. Simmer the shallots for about 10 minutes under a lid.
See details ››


ROASTED SHALLOTS - LORD BYRON'S KITCHEN
roasted-shallots-lord-byrons-kitchen image
From lordbyronskitchen.com
2019-09-11  · Place the prepared shallots in a large roasting pan. Drizzle over the olive oil and add the salt and pepper. Toss to combine and coat. Roast the shallots for 30 …

4.2/5 (10)
Category Side Dish
Cuisine North American
Total Time 1 hr

  • Place the prepared shallots in a large roasting pan. Drizzle over the olive oil and add the salt and pepper. Toss to combine and coat.
  • Remove the shallots from the oven and add the dark soy sauce and the fresh thyme leaves. Toss to coat. Return to oven to roast for 20 more minutes.
See details ››


ROASTED ECHALION SHALLOTS RECIPE. | THE COTTAGE SMALLHOLDER
From cottagesmallholder.com
2012-11-14  · Roasted Echalion shallots recipe. Posted by Fiona Nevile in Allotment, Vegetables | 10 comments. Eschallon shallots. I bought some rather swanky British shallots from Tesco yesterday. Hoping that I could plant them to over winter on the allotment. The were Tesco Finest Echalion shallots – the ones preferred by top chefs and foodie the world over. They are sometimes called banana shallots …
See details ››


ROAST TURKEY WITH HERB BUTTER & ROASTED SHALLOTS RECIPE
From cookincanuck.com
2011-11-14  · Preheat oven to 350 degrees F. In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined. Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of …
See details ››


SHALLOT RECIPES | FOOD & WINE
From foodandwine.com
2017-02-21  · Shallot Recipes. Shallots come from the onion family but are more formed like garlic with the head consisting of multiple cloves. While similar to onions, they are a favored for their milder ...
See details ››


SHALLOT RECIPES | ALLRECIPES
From allrecipes.com
Beef Tenderloin With Roasted Shallots. Rating: 4.84 stars. 1002. The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables. By Christine L. Tomato-Herb Vinaigrette.
See details ››


WHOLE ROASTED SHALLOTS • SALT & LAVENDER
From saltandlavender.com
2017-09-29  · Hope you love this roasted shallot recipe! Have you ever roasted shallots? Talk to me in the comments below! Whole Roasted Shallots. These whole roasted shallots make a tasty and beautiful addition to your dinner table! Balsamic vinegar and butter add an extra special touch to this easy to make side dish. 5 from 5 votes. Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 1 hr. Total …
See details ››


HOW TO COOK WITH SHALLOTS + 7 SHALLOT RECIPES — THE MOM 100
From themom100.com
2020-10-14  · 7 Recipes with Shallots. Here are some recipes that use shallots. How to Make Crispy Shallots. Crispy shallots are so simple to make, and add amazing flavor and crunch to all kinds of dishes from steaks to burgers to stews to salads. Get the Recipe. Green Beans and Mushrooms with Shallots. Sautéed green beans and mushrooms belong on pretty much any holiday table. Get the …
See details ››


CARAMELIZED SHALLOTS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
2021-06-20  · Preheat your oven to 400 degrees F. In a large oven-proof skillet, melt the butter over medium heat. Add the shallots, flat side down. Cook, turning occasionally, until the shallots are browned, about 10 minutes.
See details ››


BEST SHALLOT RECIPES AND SHALLOT COOKING IDEAS
From thedailymeal.com
2011-08-24  · Local Field Greens with Roasted Shallot Vinaigrette Recipe. Etrusca's light and flavorful salad combines seasonal greens with a roast shallot-infused vinaigrette. This salad makes for a winning accompaniment to any meal. View Recipe. 5. Chile Crisp Chicken with Shallots and Green Beans. Prepare for an umami-packed punch when you sit down to enjoy this chili crusted chicken served over …
See details ››


ROASTED SHALLOTS RECIPE WITH THYME | WELL SEASONED STUDIO
From wellseasonedstudio.com
2020-11-18  · How To Roast Shallots. Preheat an oven to 425 F. Prep the shallots. Cut off the top and bottom of each shallot, then slice in half, cutting directly through the root. Peel the outer layer and discard. Pour ¼ cup olive oil into your skillet or roasting pan, then place halved, trimmed shallots …
See details ››


ARE SHALLOTS BETTER THAN ONIONS? THESE 31 RECIPES SAY YES ...
From bonappetit.com
2016-04-05  · Slow-Roasted Shallots in Skins Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all. View Recipe
See details ››


15 SAVORY SHALLOT RECIPES THAT ARE DOWN-RIGHT DELICIOUS
From tasteofhome.com
2019-12-03  · Chicken Thighs with Shallots & Spinach. This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, Wisconsin. Go to Recipe.
See details ››


ROASTED SHALLOTS - FOOD | DRINK | RECIPES
From waitrose.com
Melt the butter in a frying pan and, when foaming, add the shallots, sugar and rosemary. 2. Cook for about 5 minutes, stirring so that the shallots are coated in the butter. Stir in the oil then transfer the contents of the pan to a roasting tin and roast in the oven for 30 minutes.
See details ››


BAKED BROCCOLI AND MUSHROOMS WITH CRISPY SHALLOTS
From tfrecipes.com
Using a slotted spoon, transfer the shallots to a paper towel-lined plate. 2.Preheat the oven to 375°. In a large pot of salted boiling water, blanch the broccoli until just crisp-tender, 2 to 3 minutes. Drain and pat dry. Transfer to a large ceramic baking dish. 3.In a large skillet, melt 2 tablespoons of the butter in the oil and cook over moderately high heat, stirring, until the butter ...
See details ››


SLOW-ROAST SHALLOT, TOMATO AND CHARD TART RECIPE
From telegraph.co.uk
2021-07-18  · Roast in the oven for 45 minutes, then remove from the oven and discard the paper skins. Add the halved tomatoes, rosemary and garlic, and scrape any bits of shallot from the bottom of the tin ...
See details ››


ROASTED SHALLOTS - A TANGY SIDE DISH RECIPE | GREEDY GOURMET
From greedygourmet.com
2020-10-02  · Put the shallots in a bowl, add cold water to cover and leave to soak for 20 minutes. Drain and peel away the skins. Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6. Tip the shallots into an ovenproof frying pan and add just enough cool water to cover.
See details ››


Related Search