Roast Beef With Caramelized Shallots |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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This came from martha stewart. I love roast beef and i thought that this looked like a very interesting recipie. Ingredients:
5 3/4 lbs boneless rib-eye roast, tied, if desired (with fat) |
to taste salt and pepper |
2 lbs shallots, peeled and halved if large |
2 teaspoons light brown sugar |
2 teaspoons balsamic vinegar |
1 cup dry red wine |
2 tablespoons dijon mustard |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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