Wine-Braised Eye of Round Steak
Pair a robust cabernet sauvignon or burgundy to keep up with the richness of eye of round steak.
- Four 4 oz eye of round steaks (can substitute mock or chuck tender steak)
- 1.5 tbsp olive oil
- 6 sprigs thyme, leaves removed
- 1 tbsp flour
- 1 tbsp butter
- 1/2 cup red wine
- 2 cup beef broth
- Salt, to taste
- Prep time
- 30 minutes
- Cook time
- 8 hours and 30 minutes
- Heat a large skillet over medium-high heat.
- 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.
- 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.
- Reduce heat to low, cover, and simmer for 1 hour. Serve steaks wine sauce drizzled over them.