Beef with Shallots

Name: Beef with Shallots
Yield: Serves 4
Ingredients: parsley or chervil sprigs, to serve; parsley or chervil sprigs, to serve; freshly ground black pepper; sea salt; 2 tbsp balsamic vinegar; 600 g red-skinned potatoes, peeled; few thyme and rosemary sprigs; few thyme and rosemary sprigs; 2 garlic cloves, peeled and smashed; 125 ml milk; 600 g rolled fillet of beef, tied with string; 2 tbsp extra virgin olive oil; 20 small brown shallots

Preparation info

Serves
4

Difficulty
Medium

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

My friends tell me that every time they cook this, their guests say it’s just like eating in a restaurant. It is better than that, though. Restaurants don’t give you second helpings of mash.

Ingredients

20 small brown shallots
600 g rolled fillet of beef, tied with string
2 tbsp

Main course
Gluten-free

Method

Cook the unpeeled shallots in simmering water for 5 minutes, then drain and peel.

Heat the grill, or a cast-iron grill pan or fry pan, until hot. Rub the beef with 1 tbsp olive oil, sea salt and pepper. Grill or pan-sear the beef on all sides until well marked, but still rare inside, around 12 minutes. Remove from the heat and allow to rest for 10 minutes.

In the meantime, cook