Beef Strips with Roasted Shallots covered in a Merlot sauce
Prep: 20 minutes Cook: 1 hour
SHALLOTS:
2 shallots
1 tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp pepper
BEEF:
1 lb beef round for stir fry
1 tbsp tarragon
extra virgin olive oil
1/4 tsp salt
1/8 tsp pepper
SAUCE:
1 can beef broth
1/2 cup merlot
1 1/2 tsp tomato paste
1/4 tsp salt x 2
1/8 tsp pepper x 2
3 tbsp extra virgin olive oil
1 tbsp flour
- Roast the shallots: Cut the shallots into 4 pieces. Peel off and discard outer layer. Peel rest into pieces. Put in bowl. Add olive oil, salt, and pepper. Make sure shallots are completely coated with oil. Roast in oven at 375° for 20 minutes or until completely browned.
- Prepare the sauce: Pour beef broth and merlot into sauce pan. Boil on HIGH for 20 minutes or until about 1/2 of the original amount of liquid is left. Add salt, pepper, tomato paste. Mix well.
- Cook the beef: Coat skillet with olive oil. Place beef strips in skillet. Sprinkle the tarragon leaves on beef. Add salt and pepper. Cook on HIGH until browned on both sides, then reduce heat, cover. Cook until no longer pink. Remove from skillet. DO NOT DISCARD ANY BITS AND PIECES OR SAUCE.
- Place the merlot sauce into the hot skillet. Use a spatula to scrape any bits and pieces into the sauce. Add the 3 tbsp olive oil, salt, and pepper. Add flour. Simmer for at least 2 minutes. Keep stirring until sauce thickens. Add the roasted shallots. Simmer for at least another 2 minutes. Drizzle on top of beef strips.