Tail of round with shallots

The minute I saw this recipe I knew I had to make it for João – he loves beef, he loves onions.
It was taken from a book I have – it’s a compilation of recipes from a Brazilian food magazine. I made few changes, nothing big.

João really liked the dish and asked me to make it again, with one condition: to use striploin instead of tail of round – he told me it has much more flavor.

Since I don’t eat beef I’ll have to take his word on that. ;)

Tail of round with shallots

40g butter
400g tail of round – one piece
200g shallots
2 tablespoons olive oil
1 large rosemary sprig
salt and cracked black pepper

In a pressure cooker, melt the butter and add the beef. Cook it, turning it around to get all the sides nicely browned. Season it with salt and pepper.
When it’s browned, add water until the beef is covered by it. Close the pressure cooker and when it starts whistling, turn down the heat and cook for 30-35 minutes.
Remove from heat and let it stand until all the pressure is released – be careful.
If you’re using a regular pan, proceed the same way and cook the beef for longer- just until it’s cooked through and tender.
Pre-heat the oven to 180ºC for 10 minutes.
Place the shallots in a baking dish, season them with a little salt and pepper, drizzle with the olive oil and bake them for 20 minutes – they will be soft.
Heat the beef in the same pan it was cooked – if there’s too much broth remove the excess – add the rosemary and cook for 10 minutes.
Serve it with the shallots.

Serves 2.