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Caramelized Shallots with N.Y. Steak
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4 people
Skip To The Recipe
Doesn’t sound good? It sure was. This recipe was shared with me from my friend and chef Eliane from Born To Taste.
We made it while I was staying with her this summer and I fell in love with it. I do love shallots to start with, but the balsamic vinegar with the sugar creates such a hearty caramel rich in flavor that you are in for a real treat.
I served it alongside Pomme de Terre Fondantes, but any potatoes of your choice will be excellent. Soak up the juice from the shallots. Roasted baby carrots are a good compliment as well alongside.
Nutrition Facts
Caramelized Shallots with N.Y. Steaks
Amount Per Serving
Calories 174
Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 5mg0%
Potassium 26mg1%
Carbohydrates 26g9%
Sugar 26g29%
Vitamin C 0.2mg0%
Calcium 3mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Caramelized Shallots with N.Y. Steaks
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4 people
Ingredients
-
4 8-ounces NY Steaks
-
4 shallots, peeled and halved
-
2 tablespoons olive oil
-
3/4 cup red wine vinegar
-
2 tablespoons balsamic vinegar
-
1/2 cup sugar
-
salt
-
pepper
Instructions
-
Preheat oven at 360F.
-
Place shallots in large bowl and drizzle with olive oil. Season with salt and pepper and toss to coat. Make sure the shallots are entirely coated with the olive oil.
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Place them on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
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Add vinegars and sugar in a medium saucepan over low heat and stir until sugar dissolves.
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Add shallots when done and cook, stirring occasionally for 10-15 minutes or until lightly caramelized.
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Generously season the NY steaks with salt and pepper. Heat a large skillet over high heat. When hot, add the steaks and cook to desire liking.
-
Serve sauce over the steaks.
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