Wine-Braised Eye of Round Steak
Eye of round steaks slowly braised in red wine and beef broth for a rich, deeply savory dinner.
- Prep
- 30 min
- Cook
- 510 min
Eye of round steaks slowly braised in red wine and beef broth for a rich, deeply savory dinner. Pair with a robust cabernet sauvignon or burgundy to keep up with the sauce.
Method
Directions
-
1
Heat a large skillet over medium-high heat.
-
2
Season the steaks with thyme leaves, salt, and pepper, and then dust them lightly with flour. Add the oil to the pan and let heat. Add the steaks and fry until brown, about 5 minutes on each side. Remove steaks from the pan.
-
3
Add the butter, red wine, and beef broth into the pan. Once the butter melts, return the steaks to the pan. Cook over medium-high heat for 2 to 3 minutes, or until the aroma of wine disappears.
-
4
Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with wine sauce drizzled over them.
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Premium beef from trusted farms — shipped overnight, frozen at peak freshness.
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