Roast Beef With New Potatoes And Shallots Recipes

MUSTARD-CRUSTED ROAST NEW POTATOES WITH SHALLOTS AND GARLIC

Steps:

• Pre-heat the oven to 200C/400F/Gas 6.
• Par-boil the potatoes for 3 to 5 minutes and then drain well.
• Place the potatoes into a large bowl with the oil, mustard, salt, pepper, shallots and garlic and mix well.
• Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
• Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
• Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.

ROAST BEEF WITH SHALLOTS

Steps:

• Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature 1 hour.
• Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron) over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.
• Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic, mustard, and 2 tablespoons oil; rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat-side up. Transfer to oven and roast 45 minutes.
• Place remaining handful of herbs on top of beef; drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.
• Return skillet to medium-high heat. Stir in vermouth; bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.
• Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.
• Remove twine from roast; thinly slice across the grain and serve, with horseradish cream, shallots, and mostarda.

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
• Add the shallots and potatoes, stir so everything gets coated well.
• Season to taste with salt and pepper.
• Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
• Stir once or twice while roasting.

ROASTED NEW POTATOES WITH SHALLOTS

Steps:

• Preheat the oven to 450 degrees.
• Combine the potatoes with the shallots in a large bowl.
• Add all remaining ingredients; toss to coat evenly.
• Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

ROAST BEEF WITH SHALLOTS AND NEW POTATOES

Steps:

• Preheat the oven to 400°F. On a large, rimmed baking sheet, toss the potatoes and shallots with the oil; season with salt and pepper.
• Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center. Turn the roast to coat with the oil on the pan and season generously with salt and pepper.
• Roast, tossing the potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the beef registers 130°F (for medium-rare), 40 to 50 minutes. Let the beef rest, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
• Lemon-thyme green beans
• In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
• Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
• Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.