Today’s recipe feature is Roast Beef and Caramelized Shallots. Boneless rib-eye roast is seasoned with salt and pepper and then roasted on high heat for about 30 minutes. The oven temperature is then reduced and the beef cooks slowly for another hour or so. The pan juices are enhanced with red wine and Dijon mustard and reduced to create a delicious pan sauce.
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Roast Beef and Caramelized Shallots (Recipe courtesy Martha Stewart)
- 5 ¾ pounds boneless rib-eye roast (with fat), tied, if desired
- Coarse salt and ground pepper
- 2 pounds shallots, peeled and halved, if large
- 2 teaspoons light-brown sugar
- 2 teaspoons balsamic vinegar
- 1 cup dry red wine
- 2 tablespoons Dijon mustard
A note from Martha:
Searing the roast at high heat before cooking it slowly in the oven makes the meat very tender and moist. The bits in the pan are then incorporated into a flavorful sauce.
Preheat oven to 500°F degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
Reduce oven temperature to 325°F degrees. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130°F degrees for medium-rare, 1 to 1 ¼ 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 cups 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. Serving yield = 12 servings.