Slowly roasted in their skins, shallots and garlic have a mellow sweetness that marries beautifully with juicy chargrilled fillet steak. Try serving with new potatoes roasted in their skins and sprinkled with chopped fresh thyme, and a green vegetable or salad.
11 people made this
500 g (1 lb 2 oz) shallots
2 whole heads garlic, roots and tops trimmed off
3 tablespoons olive oil
1 teaspoon balsamic vinegar
2 tablespoons chopped fresh flat-leaved parsley
Salt and black pepper
4 lean fillet steaks, about 125 g (4½ oz) each
1 teaspoon Worcestershire sauce
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Heat the oven to 200°C (400°F, gas mark 6). Cut off the roots of the shallots, leaving them in their skins, and place them in a small roasting tin. Add the garlic to the shallots. Drizzle with 1 tablespoon of oil, cover with foil and roast for 40-50 minutes until they are very soft.
When the shallots and garlic are cool enough to handle, slip them out of their skins and place them in a small mixing bowl. Dress with 1 tablespoon of olive oil and the balsamic vinegar, stir in the parsley and season to taste.
Heat a ridged, iron grill pan over a high heat. Cut any fat off the steaks and rub them with the remaining olive oil and the Worcestershire sauce. Season to taste, then grill them for 2 minutes on each side for medium-rare steaks, or longer to taste. Serve with the garlic and shallot dressing.
I made the shallot and garlic with a meat-free substitute for the steak but got to say it was delicious. Really simple to make, but really tasty and a little sweet. Will definitely be making it again!
03 Aug 2016