London Broil With Shallots In Red Wine Sauce Recipe
Ingredients
| Beef broth | 2 1/2 Cup (16 tbs) (For the marinade) | |
| Dry red wine | 1 Cup (16 tbs) (For the marinade) | |
| Shallot | 1/3 Cup (16 tbs), minced (For the marinade) | |
| Garlic | 2 Clove (5gm), minced (For the marinade) | |
| Tomato Paste | 1 Tablespoon (For the marinade) | |
| Thyme sprig | 1 , dried (For the marinade) | |
| Salt | To Taste (For the marinade) | |
| London broil | 1 Pound (For the marinade) | |
| Unsalted butter | 3 Tablespoon (For the sauce) | |
| All purpose flour | 3 Tablespoon (For the sauce) | |
| 2 tablespoons red currant jelly if desired | ||
| 12 whole shallots (about 3/4 pound), blanched for 2 minutes in boiling water and peeled | ||
| Olive oil | 1 Tablespoon (For the sauce) | |
Directions
Make the marinade: In a shallow baking dish combine all the marinade ingredients.
Add the London Broil to the marinade and turn it to coat.
Let the beef marinate, covered and chilled, for at least 2 hours, or overnight.
Drain the beef and reserve the marinade.
Pat the meat dry and arrange it in an oiled shallow baking pan.
Make the sauce: In a saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes.
Add the reserved marinade and simmer the sauce, stirring occasionally, for 20 minutes, or until it is slightly thickened.
Add the red currant jelly and salt and pepper to taste and simmer the sauce, stirring, for 2 to 3 minutes more, or until the jelly is melted.
Strain the sauce into a sauceboat.
The sauce can be made up to 6 hours ahead, covered and chilled.
Reheat over moderate heat before serving.
In a bowl toss the shallots with the olive oil and scatter them around the London Broil.
Broil the beef under a preheated broiler about 4 inches from the heat for 5 minutes on each side for rare meat, turning the shallots occasionally until they are golden brown and tender.
Let the meat stand, covered loosely, for 5 minutes.
Cut the beef diagonally against the grain into thin slices, arrange it on a platter, and surround it with the shallots.
Nap the London Broil and the shallots with some of the sauce and serve the remaining sauce separately.
Add the London Broil to the marinade and turn it to coat.
Let the beef marinate, covered and chilled, for at least 2 hours, or overnight.
Drain the beef and reserve the marinade.
Pat the meat dry and arrange it in an oiled shallow baking pan.
Make the sauce: In a saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes.
Add the reserved marinade and simmer the sauce, stirring occasionally, for 20 minutes, or until it is slightly thickened.
Add the red currant jelly and salt and pepper to taste and simmer the sauce, stirring, for 2 to 3 minutes more, or until the jelly is melted.
Strain the sauce into a sauceboat.
The sauce can be made up to 6 hours ahead, covered and chilled.
Reheat over moderate heat before serving.
In a bowl toss the shallots with the olive oil and scatter them around the London Broil.
Broil the beef under a preheated broiler about 4 inches from the heat for 5 minutes on each side for rare meat, turning the shallots occasionally until they are golden brown and tender.
Let the meat stand, covered loosely, for 5 minutes.
Cut the beef diagonally against the grain into thin slices, arrange it on a platter, and surround it with the shallots.
Nap the London Broil and the shallots with some of the sauce and serve the remaining sauce separately.
Chef
