substitute for shallots?

JillH410

I forgot to get shallots at the grocery store so I'm wondering if anyone knows of a substitute I could use? I'm making a wine mustard sauce for peppercorn steak... do I really have to have the shallots?

ruralcurls

I have done that, too. Do you have any regular onions?

If not, make it without and see how it tastes.
That sounds yummy, by the way.

JillH410

I have yellow onion... think that would work? This is actually the first time I'm making this so I'll see how it turns out. If it's any good I can definitely pass along the recipe!

Honeycurls

JillH410 wrote: »

I have yellow onion... think that would work? This is actually the first time I'm making this so I'll see how it turns out. If it's any good I can definitely pass along the recipe!

Yes. I have made this substitution before in recipes. The shallots have a little stronger flavor than yellow onions, but unless you are serving it to a Cordon Bleu-trained chef or someone of that ilk, I doubt they would ever notice the difference.

Good luck...and, if it turns out well, please post the recipe!

Thanks!

WurlyLox

ITA with what Honeycurls told you about using onions. You might want to use slightly more to come closer to the more intense flavor of shallots. However much onion you use, it'll probably be closer to the original recipe than it would be without.

And, yes, recipe, please!

ninja dog

ITA yellow onions.

But I love shallots.

JillH410

Ingredients:

4 beef tenderloin steaks, 1 inch thick
2 tsp crushed season pepper blend or freshly ground black pepper
vegetable cooking spray
2 T chopped shallots
1 cup beef stock (not broth)
1/2 cup burgundy wine or other dry red wine
1 T dijon style mustard
1 T butter
chopped fresh parsley

Season the steaks with the pepper blend. Spray a 10-inch non stick skillet with the cooking spray and heat over medium heat for 1 minute. Add the steaks and cook 10 minutes for rare or to desired doneness, turning over once during cooking. Remove the steaks from the skillet and keep warm.

Add the shallots to the skillet and cook until they're tender, stirring often. Stir in the stock, wine, and mustard and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 cup, stirring occasionally. Stir in the butter. Serve the sauce with the steaks. Sprinkle with the parsley.



I used more than just pepper to season the steaks I had. The sauce was definitely good, even with the yellow onion substitution. The cut of steak I had wasn't as good as I had hoped, but a good recipe overall. Thanks for everyone's help!

love yourself first

Leeks would also work, if you have them.

The New Black

What ninjadog said. Maybe the white part of green onions would work too.