1 Picture
Ingredients
- 5 to 6 lb beef eye round of sirloin
- 5 Tablespoons of melted butter
- 1/2 cup of shallots or green onion
- 2 cloves of garlic, crushed
- 2 cup onions, thinly sliced
- 1/4 cup (60 ml) fresh parsley, minced
- 1 bay leaves
- 1/2 tsp thyme, crumbled
- 1 tsp (5 ml) salt
- 1 tsp peppercorns
- 2 cans (10 1/2 oz) beef broth
- 2 cups dry red wine
- 1 tablespoon flour
Details
Servings 8
Preparation
Step 1
Put meat in stainless steel or enamel pan, large enough to hold meat. Combine vegetables, herbs and wine and pour over meat. Marniate overnight.
Heat oven to 475 degrees.
Remove meat and pat dry and place on rack in shallow roasting pan. Reserve vegetables and marinade.
Roast for 30 minutes, brushing meat with 4-5 tablespoons of melted butter. Reduce heat to 400 degrees. Add reserved vegetables to pan. Roast 40 to 45 minutes (estimated roasting time is 12 minutes per pound for rare). Baste occasionally with pan drippings. Remove meat to warm plater. Let stand 15-20 minutes before carving. Heat pan drippings to boiling; cook 1 minute. Discard fat from pan. Add marinade. Bring to boiling; cook until just a few tablespoons are left. Add broth. Blend 1 tablespoon of flour and butter. Add to pan. Cook, stirring constantly until thick and smooth. Correct seasoning. Strain.
Review this recipe