Eye Round Medallions of Beef in Burgundy Sauce

The supermarket had eye round roasts on sale last week, but I wasn’t in the mood for a roast, anyway Fran bought me two new non stick pans for Father’s Day and I used the small one for some excellent cheddar cheese omelets and wanted something to justify the large one. Originally I was going to use Madiera wine instead of Burgundy but we couldn’t find it in the supermarket. Necessity is the mother of improvisation.


  • 1 pound eye of round steaks cut into four pieces (about 1″ thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup red wine
  • 1/2 cup Burgundy Cooking Wine
  • 1/2 teaspoon tomato paste
  • 1 clove garlic finely minced
  • 1/4 cup finely minced onion
  • 1/2 teaspoon thyme

How to make it
Sprinkle meat with salt and pepper. Heat nonstick skillet on high then add steaks and cook 2 minutes on each side or until nicely seared. Reduce heat to medium high and cook 3 minutes longer until there is a good amount of juice in the pan, then remove from pan and let rest. Add wine, Madeira and tomato paste to pan and stir to detach any bits stuck to surface. Bring to a boil and let it reduce for 2-3 min then add garlic, shallot and thyme then reduce heat to medium and cook 4 minutes stirring often. Serve steaks with sauce spooned over top.

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