Monday, September 2, 2013

Fillet of Beef with Crispy Roasted Shallots

My husband is a meat and potatoes kind of guy, and I never met a steak I didn't like.  So this month, we're all about the beef at Katie-Kate's Kitchen!  This particular recipe is a bit time-consuming, so you might save it for a weekend supper or special dinner party.  Using a tenderloin will save a little cash as opposed to individual steaks for each guest.  In winter months, or when time is scarce, use a grill-pan indoors rather than heating up the grill and oven.  No matter how you serve it, when, or for whom, this is a recipe you'll turn to again and again!

1 3-3 1/2 pound beef tenderloin, trimmed and tied
1/4 cup olive oil
3 tablespoons fresh rosemary
2 teaspoons freshly ground black pepper, plus more to taste
2 teaspoons salt, plus more to taste
10 shallots, quartered

Remove the beef from the 'fridge at least 1 hour before cooking and let come to room temperature.  Rub all over with 2 tablespoons olive oil and sprinkle with 2 tablespoons of the rosemary and the pepper, massaging the beef so the seasonings adhere.

Preheat the over to 400.

Prepare a grill to a "medium" temperature (if using charcoal, so the coals burn to grey ash with a slight red glow).  Season the fillet all over with salt and grill 3-4 minutes per side, turning three times to sear on all sides, for a total of 12-15 minutes.

Remove the meat from the grill and transfer to a rimmed baking pan.  Add the shallots, remaining 2 tablespoons olive oil and 1 tablespoon rosemary.  Season with salt and pepper and toss to coat the shallots.

Roast in the over 15-20 minutes, or until internal temperature is 110 (rare) or 120 (medium-rare) and shallots are crispy around the edges.

Remove from oven, transfer the meat to a wooden cutting board, and let rest, loosely covered, about 10 minutes.  If the shallots need to cook a little more, they can be returned to the oven while the meat rests.  

Slice the fillet into 1/2-inch-thick slices and serve warm with a scattering of crispy roasted shallots.

Serves 8-10.

Recipe adapted from Southern Kitchen, by Sara Foster.

1 comment:

  1. This looks great! Katie, don't forget to sign up for the Back-to-School Social Party. There are still tickets available for $15 and you are going to learn so much plus gain tons of new followers. message me for questions!

    Thanks for sharing your great recipe at Foodtastic Friday! Love shallots with everything!