Sirloin With Spiced Butter Shallot Salad Roasted Carrots Mash Recipes

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ROASTED CARROTS AND SHALLOTS



Roasted Carrots and Shallots image

Provided by Martha Stewart

Categories     Fall Recipes

Time 1h

Number Of Ingredients 5

2 pounds carrots, peeled and cut into 3-inch pieces, tops reserved for garnish (optional)
8 ounces shallots (about 6), peeled and cut in half lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 cups safflower oil (optional)

Steps:

  • Preheat oven to 400 degrees. Place carrots and shallots on a rimmed baking sheet, and toss with olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, and roast 40 minutes, turning a few times to ensure even cooking.
  • If frying carrot tops for garnish, bring safflower oil to 350 degrees in a medium saucepan over medium-high heat. Fry carrot tops in batches until crisp, about 45 seconds. Drain on a paper-towel-lined plate, and season with salt.
  • Place vegetables around beef tenderloin; garnish with fried carrot tops.

SIRLOIN STEAK WITH SHALLOT BUTTER



Sirloin Steak With Shallot Butter image

Make and share this Sirloin Steak With Shallot Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 59m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup unsalted butter, at room temperature
1/2 cup chopped shallot
4 sirloin steaks, 12-14 oz. each
salt
fresh ground black pepper
vegetable oil, for greasing

Steps:

  • Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
  • Add the shallots and decrease heat to med-low.
  • Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
  • Remove from the heat and let cool completely.
  • In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
  • Scrape the mixture onto a piece of waxed paper.
  • Using the paper as an aid, form the butter into a log and wrap well.
  • Refrigerate until the butter is chilled and firm, at least 2 hours.
  • Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
  • Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
  • Leave the coals heaped in the center of the grill.
  • For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
  • In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
  • Season the steaks on both sides with the salt mixture.
  • Lightly oil the grill rack.
  • Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
  • Turn the steaks and sear on the second side, about 2 minutes longer.
  • Move the steaks to the perimeter of the grill, not over the coals, and cover.
  • For a gas grill, transfer the steaks to the unlit burner and cover.
  • Cook until the steaks are medium-rare, about 5 minutes longer.
  • Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
  • Serve the steaks on individual plates, topping each with a pat of shallot butter.

Nutrition Facts : Calories 1439.9, Fat 100.3, SaturatedFat 45.8, Cholesterol 517, Sodium 321.7, Carbohydrate 3.4, Protein 124.2

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