Roast Beef With Red Wine Banana Shallots Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST BEEF WITH SHALLOTS



Roast Beef with Shallots image

Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 11h10m

Yield Serves 10 to 12

Number Of Ingredients 13

1 bottom round roast (5 pounds), trimmed and tied
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 pound shallots, peeled and trimmed, halved if large
1/4 cup chopped garlic (from 1 head)
1/2 cup Dijon mustard
2 handfuls sage, oregano, rosemary, or thyme sprigs, or a combination
1/2 cup dry vermouth, such as Dolin
2/3 cup heavy cream
2 cups sour cream
1/8 teaspoon cayenne pepper
2 tablespoons drained prepared horseradish
Mostarda, for serving (optional)

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.

ROAST BEEF TENDERLOIN WITH RED WINE & SHALLOT SAUCE



Roast Beef Tenderloin With Red Wine & Shallot Sauce image

This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!

Provided by CountryLady

Categories     Roast Beef

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil
4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1/4 cups beef stock
1/2 cup dry red wine
1/4 cup brandy
1 bay leaf
2 tablespoons cornstarch

Steps:

  • Sprinkle beef with peppercorns & salt, pressing to adhere.
  • Heat oil in roasting pan, over medium-high heat; sear beef all over.
  • Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
  • Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
  • Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
  • Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
  • Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
  • Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

Nutrition Facts : Calories 744.3, Fat 52.4, SaturatedFat 21.1, Cholesterol 208, Sodium 824.1, Carbohydrate 12, Fiber 0.9, Sugar 0.7, Protein 47.1

AWESOME RED WINE POT ROAST



Awesome Red Wine Pot Roast image

I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Provided by KarenCooks

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h30m

Yield 12

Number Of Ingredients 14

3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
½ cup water
½ cup red wine
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
  • Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g

HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE



Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce image

Categories     Food Processor     Beef     Herb     Bake     New Year's Eve     Beef Tenderloin     Spice     Red Wine     Winter     Shallot     Bon Appétit

Yield Serves 8

Number Of Ingredients 29

Sauce
2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy
Tenderloin
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed
1/4 cup ( 1/2 stick) unsalted butter, room temperature

Steps:

  • For sauce:
  • Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
  • For tenderloin:
  • Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
  • Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
  • Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.

More about "roast beef with red wine banana shallots recipes"

POT ROAST WITH RED WINE & SHALLOTS (ONE-POT) - SUNDAY TABLE
Mar 13, 2020 Lastly, place the roast back in the pan, and add some potatoes and carrots. Add some beef broth until it comes halfway up the pan. Cover, and bake at 300°F for about three …
From sundaytable.co


BEEF AND BARLEY SOUP WITH MUSHROOMS - ALWAYS FROM SCRATCH
1 day ago Step 8: Then add the broth, parmesan rind, and the bay leaves.Raise the heat to medium-high and bring to a boil. Lower the heat to a simmer and add the beef back in. …
From alwaysfromscratch.com


ROAST BEEF WITH RED WINE BANANA SHALLOTS RECIPES
Meanwhile, boil the wine in a small saucepan to reduce it by two-thirds. When the meat is ready, transfer to a board, cover loosely with foil and leave to rest. Turn the oven up to 200C/180C …
From tfrecipes.com


STUFFED BEEF TENDERLOIN RECIPE - HOW TO MAKE STUFFED BEEF …
4 days ago Step 1 Preheat the oven to 425°F. Place a roasting rack in a roasting pan. Step 2 For the tenderloin: Remove the tenderloin from the refrigerator 30 minutes before stuffing it. In …
From thepioneerwoman.com


BORDELAISE SAUCE RECIPE - CHEF BILLY PARISI
5 days ago Bordelaise sauce is a class French sauce of shallots, herbs, red wine, and demi-glace. It is cooked for a short time to infuse the flavors and then is strained and commonly …
From billyparisi.com


BOOZY FOOD WITH WINE: BEEF WITH SHALLOTS IN RED WINE - JOANNA …
Jan 16, 2016 Everybody needs a failsafe, rich and warming beef casserole recipe for winter. This is mine. I always use shin, because it has such a good flavour and texture, but other cuts …
From joannasimon.com


SLOW COOKED ITALIAN-STYLE BEEF RECIPE | DELICIOUS.
Feb 9, 2018 1.7-2kg piece British beef brisket, rolled and tied; 6 banana shallots, halved or quartered; 3 carrots, sliced; 2 celery sticks, chopped; 4 garlic cloves, sliced; 2 tbsp tomato purée; 400g tin chopped tomatoes; 350ml red wine (use …
From deliciousmagazine.co.uk


ROAST BEEF WITH RED WINE & BANANA SHALLOTS | HOME DELICIOUS …
Containerful out the shallots with a slotted spoon and set excursus to prepare warm. Take the surplus fat from the tin and discard, leaving 1 tbsp fat and all the unlighted juices behind. Add …
From homedeliciousrecipe.blogspot.com


SHOW-STOPPING BEEF TENDERLOIN CHRISTMAS DINNER MENU THAT YOUR …
Dec 15, 2024 For the Red Wine Sauce. While the meat rests, place the skillet over medium heat (careful, the handle will be hot!). Add shallots and cook until softened, about 2 minutes. Add …
From cooksdream.com


ROAST BEEF WITH RED WINE BANANA SHALLOTS - SPICESYNCINNOVATIONS.COM
2kg topside of beef (buy one with a layer of natural fat on the top) 1 tbsp vegetable oil or sunflower oil; 1 tbsp English mustard powder; 1 tsp Maldon sea salt; 2 large carrots, halved …
From spicesyncinnovations.com


ROAST-BEEF-WITH-RED-WINE-BANANA-SHALLOTS - THESOUVLAKITRUCK.COM
Scoop out the shallots with a slotted spoon and set aside to keep warm. Remove the excess fat from the tin and discard, leaving 1 tbsp fat and all the dark juices behind. Add the flour and …
From thesouvlakitruck.com


PORKY DOWN’S ROAST BEEF WITH RED WINE AND BANANA SHALLOTS!
Oct 24, 2019 12 banana shallots, peeled and halved lengthways 2 bay leaves 2 tbsp plain flour 300ml full-bodied red wine ( I used a shiraz blend) 500ml fresh beef stock 2 tsp redcurrant …
From porkydown.co.uk


SAVORY INDIVIDUAL BEEF WELLINGTON: PURE INDULGENCE - CHEF JEAN …
1 large banana Shallot, finely chopped; 1 tablespoon Fresh Tarragon Leaves (or substitute with other herbs) 1/4 cup Red Wine (Madera or Port wine works too) 12 ounces Beef Stock; ...
From chefjeanpierre.com


ROAST BEEF WITH RED WINE & BANANA SHALLOTS – MEAT LOVERS
Jan 1, 2019 Scoop out the shallots with a slotted spoon and set aside to keep warm. Remove the excess fat from the tin and discard, leaving 1 tbsp fat and all the dark juices behind. Add …
From meat-lovers-2.myshopify.com


ROAST BEEF WITH RED WINE BANANA SHALLOTS - YOUTUBE
MethodLet the meat come to room temperature for 1 hr before you roast it. Heat oven to 220C/200C fan/gas 7. Dry the meat with kitchen paper, then rub the oil...
From youtube.com


BEEF IN RED WINE WITH SHALLOTS - PINCH OF NOM
Using red and white wine stock pots in dishes is an easy way to reduce the calories without compromising on the taste. You can find them in most supermarkets now and they're just …
From pinchofnom.com


ROAST BEEF WITH RED WINE GRAVY
Add a splash of oil to the pan,then add onions. Sauté the onion until soft and then add garlic. Continue to sauté until garlic softens and then add thyme,bay leaves,wine,and Campbell's 25% Less Sodium Beef Broth. Stir well and let the …
From cookwithcampbells.ca


ROAST BEEF WITH RED WINE & BANANA SHALLOTS | RECIPE | BBC GOOD …
Jan 28, 2016 - Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy
From pinterest.com


ROAST BEEF WITH RED WINE & BANANA SHALLOTS - PRESSREADER
Jan 28, 2021 12 banana shallots , peeled and halved lengthways. 2 bay leaves 300ml full-bodied red wine (try a shiraz blend) 2 tbsp plain lour 500ml fresh beef stock 2 tsp redcurrant jelly. 1 …
From pressreader.com


PERFECT BEEF TENDERLOIN MEDALLIONS WITH PEPPERCORN SAUCE - CHEF …
Beef Tenderloin Medallions Recipe With Stuffed Potatoes, Provencal tomatoes, and Buttered Green Beans ... Roast in the preheat oven until the internal temperature reaches 120°F (49°C) ...
From chefjeanpierre.com


THE ONLY CHRISTMAS SIDE DISH RECIPES YOU’LL EVER NEED, FROM JAMIE ...
2 days ago 2 banana shallots, finely diced. 300ml ruby port. 200g redcurrant jelly. 2 tsp ground ginger. 2 tsp English mustard powder. Juice and finely grated zest of 1 orange. Juice and …
From independent.co.uk


MELTINGLY TENDER RED WINE BRAISED BEEF (ONE POT)
Feb 16, 2024 Slowly simmer humble beef chuck roast with red wine, aromatic vegetables, and fresh herbs until it transforms into a succulent centerpiece complete with a built-in red wine sauce. ... Oven Braised Red Wine Beef: Prep …
From playswellwithbutter.com


SHORT RIBS BRAISED IN WINE AND AROMATICS MAKE AN ELEGANT HOLIDAY …
6 days ago The cooking liquid, rich with the essence of wine, beef and aromatics, becomes a delicious sauce. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook …
From apnews.com


RECIPE: ROAST BEEF WITH RED WINE & BANANA SHALLOTS
Mar 3, 2016 What You Need: 2 Kg Graig Farm Organic Beef Topside 1 Tablespoon Vegetable Oil 1 Tablespoon Halen Mon Welsh Sea Salt 1 Tablespoon of English Mustard 2 Large Organic Carrots - Both cut lengthways …
From graigfarm.co.uk


Related Search