Beef with shallots

Rough Cooking

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Beef with shallots

September 10th 2010 08:40

This is actually a pretty simple recipe, with very simple flavours. But it is the mantra of showcasing these few, pure ingredients which really makes this into a special meal. We choose to cook the beef in the oven a little after pan frying it, but if you prefer a rarer beef, they just stick to the pan frying. As with any roasting of meats, rest the cut for 10 minutes before carving to ensure the juices remain in the meat.

Beef with shallots

12 shallots
800g rolled beef
olive oil
salt
600g potatoes, peeled and cut into cubes
2 tablespoons balsamic vinegar
rosemary and thyme sprigs

Cook the unpeeled shallots in simmering water for five minutes, then drain and peel.

Heat a pan until hot. Rub the beef with oil and a little salt. Place into pan and cook on each side until well marked - around 15 minutes. For those who like a more thoroughly cooked beef, place into an 180 degree oven for 15-20 minutes, until cooked to your liking. Rest for 10 minutes.

Cook potatoes in a simmering pan of water until tender.

Heat 1 tbsp oil in a frying pan and cook shallots for 10 minutes until golden. Add the vinegar, thyme and rosemary. Stir until shallots are coloured and caramelised.

Drain the potatoes and mash, adding milk to smooth the mixture.

Thinly slice beef. Plate up with a bed of potato, a few slices of beef and 4 shallots each. Serve with steamed greens or a salad.

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