French Roast

roast beef
many shallots
dry red wine
brown sugar
balsamic vinegar
deijon mustard
horseradish
new potatoes
yogurt
parmasean cheese

Roast beef uncovered in oven at 450 for 30 minutes. Add and surround a dozen whole peeled and depapered shallots. Cook at 325 for 75 - 90 minutes or until finished. Toss shallots with a pinch of brown sugar and balsamic vinegar and salt and pepper. Render drippings with a red wine, and water. Mix in a tablespoon of the mustard and reduce. Blend if desired. Mash the potatoes with a ricer and add salt, butter, yogurt, parmasean chhese, and horseradish. Serve with Yorkshire puddings.