Roasted Filet with Prosciutto and Vegetables

In a pot, blanch the shallots in water with salt for 15 seconds

Using a slotted spoon, transfer them to a bowl with ice water and peel them

In a non-stick skillet, heat the olive oil over high heat and sauté the shallots for about 10 minutes or until they're well browned

Add the orange juice and vinegar and let it simmer, scraping the bottom of the skillet

Reduce the heat, cover, and cook for about 10 minutes or until the shallots are tender

Using a slotted spoon, transfer them to a medium bowl

Simmer the remaining liquid in the skillet until it reduces by two-thirds (about three minutes) and pour it over the shallots

Serve warm or at room temperature as a side dish for roasted meats or in cocktails.