Roast Beef with Balsamic Vinegar 1.34 and Orange Glazed Shallots
Prep: 20 minutes
Cook: 80 minutes
Cook: 80 minutes
Easy
Serves 4
A festive centrepiece, this succulent Roast Beef with Balsamic Vinegar 1.34 and Orange Glazed Shallots are ideal for a cosy family gathering. Its rich balsamic, orange, and tender beef flavours elevate the Christmas spirit.
Ingredients
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1kg Beef Roasting Joint
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1 tbsp Early Harvest Extra Virgin Olive Oil
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50g Butter
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1kg Round baby shallots, peeled
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200ml Good quality beef stock
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1 Orange
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50ml Belazu Balsamic Vinegar of Modena 1.34
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Salt & Pepper to season
Method
- Step 1: Set your oven to 220C Fan. Set the beef joint into a roasting tray, then season generously with salt and pepper. Drizzle over the olive oil, then rub into the beef. Place into the oven and roast for 15-20 mins until well browned, then reduce the heat and cook for another 40 minutes for rare or an hour for well done. Allow to rest for at least 30 minutes after cooking.
- Step 2: Meanwhile, heat the butter in a large, wide frying pan over high heat, then add the shallots. Season with salt and pepper, then cook for 5 minutes to brown and seal the shallots. Peel two lengths of peel from the orange and add to the pan, then pour in the beef stock and continue to cook until the stock is reduced and the onions are just soft.
- Step 3: Add the Balsamic 1.34 along with the juice of half the orange and any juices from the roast beef. Continue cooking, turning the shallots gently in the liquid until glazed and syrupy.
- Step 4: To serve, tip the glazed shallots into a serving tray. Slice the beef thickly and evenly, then arrange over the top. Season the beef with flaky sea salt and serve.
