Roast Beef With Caramelized Shallots

Name: Roast Beef With Caramelized Shallots
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 serving(s)
Ingredients: 5 3/4 lbs boneless rib-eye roast, tied, if desired (with fat); to taste salt and pepper; 2 lbs shallots, peeled and halved if large; 2 teaspoons light brown sugar; 2 teaspoons balsamic vinegar; 1 cup dry red wine; 2 tablespoons Dijon mustard

Submitted by ShelleyGirl13

"This came from martha stewart. I love roast beef and i thought that this looked like a very interesting recipie."

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Ready In:: 2hrs 10mins
Ingredients:: 7
Serves:: 12

ingredients

5 ³⁄₄ lbs boneless rib-eye roast, tied, if desired (with fat)
to taste salt and pepper
2 lbs shallots, peeled and halved if large
2 teaspoons light brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard

directions

Preheat oven to 500 degrees F. Season beef with salt and pepper to taste. Place in large roasting pan; roast until golden brown, about 30 minutes.
Reduce oven temperature to 325 degrees F. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
Transfer beef to a plate; tent 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 juices from beef. Season with salt and pepper; serve with beef and shallots.