Roast Beef With Caramelized Shallots |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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From Everyday Food. I've yet to try it, but I think it would make a lovely holiday meal. Ingredients:
5 3/4 lbs boneless rib-eye roast, tied if desired |
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 |
coarse salt |
pepper |
Directions:
1. Preheat oven to 500 degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
2. Reduce heat to 325. Place shallots around beef, roast until an instant read thermometer inserted in thickest part of roast registers 130 for medium-rare, 1 to 1 1/4 hours, turning shallots with tongs after 30 minutes.
3. Transfer beef to 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.
4. Pour fat off pan. Add wine, cook over medium heat til syrupy, scraping pan, 2-4 minutes. Add 2 cups water; cook til reduced by half, 4-8 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.
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