Ok so I know the title is long, but I don’t really know what else to call it! This dish is a very tasty tasty and a bit out-of-the-box. I didn’t really know what to expect from it, especially because it called for “eye of round steak” which I’d never had before. But I knew it was going to be good because it has BACON in it for goodness sake. Anything with bacon has to be good. So though I was a bit unsure how this dish with the strange cut of meat would turn out, I trusted in the saving grace of bacon.
Well, we ended up really liking this recipe. The sauce especially is REALLY good. Blake and I don’t care too much for mushrooms, but we actually enjoyed them in this yummy red wine sauce. It just had so much flavor! I even enjoyed the sauce seeping into my mashed potatoes like a gravy. It was delish! And of course the bacon was good…I mean duh. And about this “eye of round steak” that I’d never heard of…it was ok. It’s definitely a tougher cut of meat than other steaks. If I make this again, I’d probably use a different type of steak. A boneless strip or tenderloin steak would probably be good. In fact, this meal would definitely get kicked up a couple notches on the fancy meter with a tenderloin steak in this really awesome sauce. It’d make a simple but elegant dinner for a date night!
- 4 (1-inch-thick) eye of round steaks
- 4 slices bacon
- 2 T vegetable oil
- 1 t salt, divided
- 1 t pepper, divided
- 1–8 oz pkg sliced fresh mushrooms
- 2 c red wine
- 4 T butter
- Wrap steaks in bacon. Sprinkle steaks with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- In a large skillet, heat vegetable oil over medium-high heat. Add steaks, and cook 4 to 6 minutes per side, or until steaks reach desired degree of doneness. Remove, and keep warm.
- Add mushrooms to pan drippings, and cook 5 to 6 minutes, or until mushrooms are tender.
- Add wine, and cook until reduced by half. Whisk in butter, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper. Serve sauce over steaks.