Roast beef paired with red wine and banana shallots creates a classic meal that’s both impressive and comforting. The tender beef, slowly roasted to perfection, absorbs the rich flavours of the wine and sweet shallots.
This dish combines simple ingredients that transform into something extraordinary when cooked properly – the caramelised shallots add sweetness while the red wine creates a luxurious sauce that complements the beef beautifully. The banana shallots, milder than regular onions, melt into the sauce giving it depth without overpowering the meat.
Professional chefs and home cooks alike appreciate this recipe for its elegant presentation and balanced flavours. It’s perfect for Sunday lunches or special occasions when one wants to serve something that looks impressive but doesn’t require complicated techniques.
Roast Beef with Red Wine & Banana Shallots Recipe
This classic dish combines tender beef with rich red wine sauce and sweet banana shallots for a flavourful Sunday roast. The recipe requires simple ingredients but delivers impressive results that will please family and guests alike.
Ingredients List
- 1.5kg topside or sirloin beef joint
- 8-10 banana shallots, peeled and halved
- 4 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
- 30g butter
- 300ml good quality red wine (Merlot or Cabernet Sauvignon)
- 500ml beef stock
- 2 tablespoons plain flour
- 1 tablespoon tomato purée
- 1 tablespoon redcurrant jelly
- Salt and freshly ground black pepper to taste
Step-by-Step Cooking Instructions
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Prepare the beef: Remove the beef from the refrigerator 1 hour before cooking. Preheat the oven to 200°C/180°C fan/gas mark 6.
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Season the beef generously with salt and pepper. Heat oil in a large roasting tin on the hob and sear the beef on all sides until brown.
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Add the shallots, garlic, herbs and 15g of butter to the tin. Place in the oven and roast for approximately 15 minutes per 500g for medium-rare (internal temperature 55-60°C).
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Once cooked, transfer the beef to a warm plate, cover with foil and rest for 20-30 minutes.
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For the sauce, place the roasting tin on the hob over medium heat. Add flour and stir for 1 minute.
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Pour in the wine, scraping up any bits from the bottom. Add stock and tomato purée, then simmer for 10-15 minutes until reduced by half.
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Strain the sauce, then return to the pan. Add redcurrant jelly and remaining butter, stirring until glossy.
Tips for Selecting the Best Beef Cut
Topside and sirloin are excellent choices for this recipe, but other cuts work well too. Look for beef with good marbling throughout the meat, as this provides flavour and moisture during cooking.
The colour should be bright red, not brown or grey. Choose beef with a thin layer of fat on one side to baste the meat as it cooks.
Aged beef (21-28 days) offers superior flavour. If possible, visit a local butcher rather than a supermarket for better quality meat.
For special occasions, consider splurging on a rib of beef on the bone. The bone imparts additional flavour and helps the meat cook more evenly.
Grass-fed beef typically has more complex flavours than grain-fed alternatives.
Pairings and Serving Suggestions
Roast beef with red wine and banana shallots pairs beautifully with complementary side dishes and wines that enhance its rich flavours. The right accompaniments balance the dish’s savoury profile while the perfect wine elevates the entire dining experience.
Side Dishes to Complement Flavours
Root Vegetables: Roasted potatoes, carrots and parsnips make excellent companions to this dish. Their natural sweetness balances the savoury beef perfectly.
Green Vegetables: Steamed green beans or broccoli add colour and a fresh element to cut through the richness. A light butter and herb dressing works wonderfully.
Yorkshire Puddings: These traditional British accompaniments are a must for a proper Sunday roast. Their light, airy texture contrasts beautifully with the hearty beef.
Creamy Sides: Cauliflower cheese or dauphinoise potatoes provide luxurious texture that complements the tender meat.
Fresh Elements: A simple watercress salad with a light vinaigrette offers a peppery contrast that cleanses the palate between bites.
Wine Pairing Recommendations
Red Wine Options:
- Bordeaux blends: These wines have tannins that pair beautifully with the protein in beef.
- Cabernet Sauvignon: Its full body and black fruit notes enhance the beef’s flavours.
- Merlot: A softer option with plum notes that complement the shallots.
Regional Pairings: Since the dish already contains red wine, matching with a similar wine to what’s in the sauce creates harmony. A Burgundy or Côtes du Rhône works splendidly.
Alternative Choices: For those who prefer something different, a full-bodied white Burgundy or aged Rioja can work surprisingly well.
Serving Temperature: Serve red wines at 16-18°C to best highlight their aromas and flavours with this dish.
Frequently Asked Questions
Preparing roast beef with red wine and banana shallots can raise several common questions about technique and ingredient selection. These answers will help you achieve the best flavour and texture in your dish.
How should one select a red wine for cooking roast beef?
Choose a medium to full-bodied red wine that you would enjoy drinking. Cabernet Sauvignon, Merlot, or Shiraz work well as they have robust flavours that stand up to beef. Avoid cooking wines or very cheap options as they may contain added salt and can produce bitter results.
The wine should have good acidity and moderate tannins. A £10-15 bottle is typically sufficient for cooking purposes. One need not use expensive wine, but quality does matter for the final flavour.
What are the recommended cooking times and temperatures for slow-roasting beef in red wine?
For a 1.5kg joint, preheat the oven to 160°C (140°C fan). Brown the meat first in a hot pan, then cook for approximately 25 minutes per 500g for medium-rare, or 30 minutes per 500g for medium.
For slow roasting, reduce the temperature to 140°C (120°C fan) and extend cooking time to 3-4 hours. Use a meat thermometer for accuracy: 55-60°C for medium-rare, 60-65°C for medium. Always rest the meat for at least 20-30 minutes before carving.
Could you provide the steps to make a red wine gravy for roast beef?
After removing the beef to rest, place the roasting tin with meat juices on the hob over medium heat. Add 2-3 finely chopped banana shallots and cook until soft.
Sprinkle in 2 tablespoons of flour, stirring constantly for 2 minutes. Gradually add 200ml of red wine, scraping up all the caramelised bits from the pan. Simmer for 2-3 minutes to cook off the alcohol.
Pour in 400ml of beef stock and any resting juices from the meat. Simmer for 10-15 minutes until reduced and thickened. Strain through a sieve for a smooth gravy, then season with salt and pepper to taste.
What benefits does red wine bring to the flavor profile when cooking roast beef?
Red wine adds depth and complexity through its acidity, tannins, and fruity notes. It helps tenderise the meat by breaking down tough muscle fibres and adds rich, savoury undertones.
The acidity in wine balances the richness of the beef and creates a more complex flavour profile. As it reduces during cooking, wine concentrates its flavours and helps build umami character in the dish.
Wine also provides liquid for braising, keeping the meat moist and creating a base for gravy. The alcohol in wine releases fat-soluble flavour compounds that water alone cannot extract.
What are the best methods for incorporating banana shallots into a roast beef recipe?
Banana shallots can be quartered and roasted alongside the beef. Toss them in a little oil, season with salt and pepper, and add them to the roasting tin for the final 30-40 minutes of cooking.
For a more intense flavour, caramelise peeled and halved shallots in a pan with butter and a pinch of sugar before adding to the roast. This brings out their natural sweetness which complements the wine and beef.
Alternatively, finely dice the shallots and use them as a base for the sauce or gravy. Their milder, sweeter flavour compared to onions creates a more refined finish to accompany the beef.
Are there any alternatives to banana shallots that can be used when preparing roast beef with red wine?
Regular round shallots make an excellent substitute for banana shallots. They have a similar sweet, mild flavour but may require more peeling due to their smaller size.
Pearl onions or small cipollini onions work well when roasted whole alongside beef. Their natural sweetness intensifies during roasting, complementing the wine reduction beautifully.
In a pinch, sweet onions like Vidalia or Spanish onions can be used, though they have a higher water content. Red onions are another alternative but have a slightly stronger flavour, so use them more sparingly.
