SEARED STEAK WITH CARAMELIZED SHALLOTS
Provided by Molly O'Neill
Categories dinner, main course
Time 1h10m
Yield Four servings
Number Of Ingredients 10
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
CAST IRON STEAK FILETS WITH ROASTED SHALLOTS
Steps:
- Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop.
- Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.
- Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve.
STEAK WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
PAN-SEARED STEAKS WITH SHALLOT SAUCE
Categories Beef Valentine's Day Low Carb Quick & Easy Father's Day Dinner Meat Steak Winter Anniversary Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.
ROAST BEEF WITH CARAMELIZED SHALLOTS
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
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 :
SIRLOIN STEAK WITH SHALLOT BUTTER
Make and share this Sirloin Steak With Shallot Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 59m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
- Add the shallots and decrease heat to med-low.
- Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
- Remove from the heat and let cool completely.
- In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
- Scrape the mixture onto a piece of waxed paper.
- Using the paper as an aid, form the butter into a log and wrap well.
- Refrigerate until the butter is chilled and firm, at least 2 hours.
- Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
- Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
- Leave the coals heaped in the center of the grill.
- For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
- In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Season the steaks on both sides with the salt mixture.
- Lightly oil the grill rack.
- Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
- Turn the steaks and sear on the second side, about 2 minutes longer.
- Move the steaks to the perimeter of the grill, not over the coals, and cover.
- For a gas grill, transfer the steaks to the unlit burner and cover.
- Cook until the steaks are medium-rare, about 5 minutes longer.
- Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
- Serve the steaks on individual plates, topping each with a pat of shallot butter.
Nutrition Facts : Calories 1439.9, Fat 100.3, SaturatedFat 45.8, Cholesterol 517, Sodium 321.7, Carbohydrate 3.4, Protein 124.2
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