Beef with Caramelized Shallots Recipe -
Beef with Caramelized Shallots Recipe
  • READY IN 40 mins

Beef with Caramelized Shallots

Recipe by  

"You won't believe the incredible flavor you get from this simple skillet dish...a smart mix of on-hand ingredients makes it easy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.
  2. Heat the remaining oil in the skillet. Add the shallots and cook for 5 minutes or until lightly browned, stirring occasionally.
  3. Stir the wine and vinegar in the skillet and cook for 5 minutes or until the mixture is reduced by half. Stir in the mustard and concentrated broth. Return the beef to the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture with the noodles.
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  • Ingredient Note: Freeze the beef for 15 minutes to make it easier to slice.

Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2012

Was really good! Used two skillets to cook sauce.

Most Helpful Critical Review
Mar 18, 2012

Wondering if anyone else made this and found that there was not enough sauce and the beef was tuff.

Mar 21, 2012

I did not use dijon (didn't have any on hand), used only two shallots, used Knorr concentrated broth packets and added frozen broccoli at the end and covered, just long enough to steam the broccoli. The flavor was unbelievably savory and the broccoli added was a great way to get my kids to gobble up their veggies. *Tip, only brown the pieces of beef quickly on both sides. It will cook the rest of the way during the steaming of the broccoli.

Apr 11, 2012

This was an excellent and quick week night recipe. I added portabella mushrooms to the mixture. Make sure you butter your noodles. Next time I may add some heavy cream to the sauce.

Mar 18, 2012


Oct 27, 2012

This was really good. I made some changes as follows: Used 2 lbs of sirloin steak, 10 shallots, 1 tub Knorrs beef homestyle stock (couldn't find Swanson). I wanted more sauce so I used 3/4 cup of red wine and 2 tbsp of vinegar, no mustard. After it reduced, I mixed in the Knorrs beef stock. When it was incorporated into the sauce, I added about a 1/2 cup of water to dilute the strong wine/vinegar mixture. I then used cornstarch to thicken at the end. This ended up being a perfect size meal for 4 people. Pretty simple and tasty recipe!

Mar 28, 2012

Awesome! I added fresh mushrooms and it was terrific!

Mar 22, 2012

I can only rate this 3 stars at the moment. I think the recipe, as written, calls for too much red wine. I couldn't taste the mustard at all. The wine and balsamic overwhelmed it. I'd suggest 1/4 cup wine and perhaps 1-2 teaspoons of balsamic. The meat did come out very tender. I liked it over the noodles. Could not find the Swanson Flavor Boost so used Knorr Homestyle Stock (beef) instead. DON'T USE THIS. It was SO strong it made the dish hard to eat. (my review is not based on this swap, though, it's based on the wine/vinegar taste). Ends up we don't like shallots either, although we're huge onion fans. Will tweak this recipe to fit our tastebuds. :)


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 568 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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