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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roast Beef with Carmelized Shallots Recipe

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This recipe for Roast Beef with Carmelized Shallots is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 3/4 lbs. boneless rib-eye roast (with fat), tied, if desired
Coarse salt and ground pepper
2 lbs. shallots, peeled and halved if large
2 tsp. light-brown sugar
2 tsp. balsamic vinegar
1 c. dry red wine
2 Tbsp. Dijon mustard
Directions:
Directions:
Preheat oven to 500º. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
Reduce oven temperature to 325º. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130º. 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 c. 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
Number Of Servings:
Number Of Servings:
12

 

 

 

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