Eye Round Of A La Bordelaise Recipe
Ingredients
3 to 4 lb (1.5 to 2 kg) beef eye round of sirloin
1/3 cup (80 ml) olive or vegetable oil
1/2 cup (125 ml) red wine
1/2 cup (125 ml) beef broth
1 cup (250 ml) onions, thinly sliced
1/4 cup (60 ml) fresh parsley, minced
2 bay leaves
1 tsp (5 ml) thyme
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
1/2 tsp (2 ml) peppercorns, coarsely ground
3 slices bacon
1 tbsp (15 ml) wine or cider vinegar
Directions
To cook, place the bacon slices on a sheet of white paper.
Microwave 2 minutes at HIGH.
Place in the bottom of a deep dish large enough to hold the piece of meat.
Remove meat from marinade.
Drain, reserving the juice.
Place over the bacon the remaining onions and herbs in the strainer.
Set the meat on top and add 1 cup (250 mL) of the marinade juice.
Cover and microwave 10 minutes at HIGH, reduce power to MEDIUM and microwave 40 to 70 minutes, or until the meat is tender.
When cooked, place the meat on a warm platter.
Add to the sauce 1/4 cup (60 mL) of the remaining marinade juice and the spoonful of vinegar.
Micro wave 5 minutes at HIGH.
Serve in a sauceboat.
Microwave 2 minutes at HIGH.
Place in the bottom of a deep dish large enough to hold the piece of meat.
Remove meat from marinade.
Drain, reserving the juice.
Place over the bacon the remaining onions and herbs in the strainer.
Set the meat on top and add 1 cup (250 mL) of the marinade juice.
Cover and microwave 10 minutes at HIGH, reduce power to MEDIUM and microwave 40 to 70 minutes, or until the meat is tender.
When cooked, place the meat on a warm platter.
Add to the sauce 1/4 cup (60 mL) of the remaining marinade juice and the spoonful of vinegar.
Micro wave 5 minutes at HIGH.
Serve in a sauceboat.
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