Eye Round Of A La Bordelaise
|Beef eye round||4 Pound|
|Olive oil/Vegetable oil||80 Milliliter|
|Red wine||125 Milliliter|
|Beef broth||125 Milliliter|
|Onions||1 Cup (16 tbs)|
|Parsley||1⁄4 Cup (4 tbs)|
|Wine vinegar/Cider vinegar||15 Milliliter|
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.