ROAST BEEF SANDWICHES WITH ROQUEFORT AND CARAMELIZED SHALLOTS
Steps:
- In a heavy skillet melt butter over moderate heat and stir in shallots with salt and pepper to taste. Cook shallots, stirring occasionally, about 15 minutes, or until golden brown.
- Preheat oven to 375°F.
- Make sandwiches on rolls with roast beef, shallots, and Roquefort. Bake sandwiches on a baking sheet in middle of oven until cheese is melted and sandwiches are hot, about 10 minutes.
ROAST BEEF WITH CARAMELIZED SHALLOTS
This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion jam.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
- Reduce oven temperature to 325 degrees. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees. For medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
- Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
- Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots.
Nutrition Facts : Calories 587 g, Fat 38 g, Protein 43 g
ROAST BEEF PANINI WITH CARAMELIZED SHALLOTS AND ROQUEFORT
Excellent with either the Dijon-style mustard or horseradish cream.
Provided by TerryWilson
Categories Panini
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Stir in the sliced shallots; cook and stir until very tender and golden-brown, about 10 minutes. Season to taste with salt and black pepper. Set aside.
- Preheat a panini press according to manufacturer's instructions.
- Spread the cut sides of the baguettes with Dijon mustard, then sprinkle evenly with Roquefort cheese. Divide the roast beef among the bottom pieces, then spread the shallots out over the roast beef. Top with the top pieces. Cut each baguette into two or three pieces to fit your panini machine.
- Grill the sandwiches on the preheated press until the bread is golden and crisp, and the cheese has melted, about 4 minutes. While the sandwiches are cooking, beat the heavy cream to soft peaks in a metal bowl. Stir in the horseradish, and season with salt and white pepper to taste.
- When ready, cut each sandwich in half, and serve with horseradish cream.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 77.3 g, Cholesterol 95.8 mg, Fat 23.3 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 13.4 g, Sodium 1983.5 mg, Sugar 5.1 g
ROAST BEEF PANINI
Make and share this Roast Beef Panini recipe from Food.com.
Provided by JeriBinNC
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.
- Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend.
- Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.
- Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).
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