Beef Eye of Round Steak

Beef Eye of Round Steak

Shallots and red wine are the secret to the success in preparing beef eye of round steak. It is both moist and tender!


  • 2 Tablespoons Olive Oil
  • 1 Shallot, sliced
  • 1 Onion, sliced
  • 2 Cloves Garlic, minced
  • 4 Each Beef Eye of Round Steaks, 4 ounces each
  • 1/2 Teaspoon Dried Thyme
  • 1 Teaspoon Sea Salt
  • 2 Tablespoons Freshly Ground Black Pepper
  • 1/4 Cup Flour
  • 3/4 Cup Beef Stock
  • 1 Cup Red Wine
  • 3 Tablespoons Italian Parsley Leaves, chopped


1. Heat oil in a large skillet over medium-high heat. Add shallots and onions, sauté about 5 minutes. Remove the shallot onion mixture with a slotted spoon. Set aside. Blend together sea salt, thyme and pepper. Press into steaks, then dust them lightly with flour. Brown the steaks in same skillet, about 5 minutes per side.

2. Add the red wine and beef stock to skillet. Return onions to pan. Cook over medium-high heat, 2 minutes. Reduce heat to low, cover, and simmer for 45 minutes.

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