You’re going to love this beef eye round roast in Madeira sauce—a savory, tender dish that’s perfect for a cozy lunch or an elegant dinner. Let’s get cooking!
Ingredients for Beef Eye Round in Madeira Sauce:
- 2.2 lbs (1kg) Eye of round roast;
- 1 packet (approx. 10 oz) prepared Madeira sauce;
- 3 cloves garlic, minced;
- 1 teaspoon paprika;
- 2 teaspoons salt;
- 1 pinch freshly ground white pepper;
- 1/2 cup white vinegar;
- 1 beef bouillon cube;
- 2 cups (500ml) water;
- 1 medium onion, chopped;
- 1 tomato, chopped;
- Fresh cilantro, to taste.
How to Prepare:
- Start by seasoning the beef roast with garlic, white pepper, salt, and paprika.
- Cover and let it marinate in the refrigerator for about 2 hours.
- In a blender, pulse the tomato, onion, cilantro, water, and beef bouillon until smooth.
- Place the roast into a pressure cooker along with the blended vegetable mixture.
- Cook under pressure for 1 hour.
- Once cooked, transfer the roast to a baking dish.
- Roast in a preheated oven at 400°F (200°C) for about 25 minutes to brown slightly.
- Meanwhile, warm the prepared Madeira sauce in a small saucepan over medium heat.
- Pour the hot sauce over the roasted beef.
- Serve with your favorite side dishes and enjoy!
Pro Tip:
Add a teaspoon of brown sugar to your Madeira sauce to help enhance the flavors and give it a richer, more velvety body.
Did You Know?
Madeira sauce is a classic dark, rich sauce traditionally made with Madeira wine, a fortified wine from the Portuguese island of Madeira. It is believed that the sauce was created by a French chef in the 18th century who added Madeira wine to a beef stock reduction. Today, it’s a staple in gourmet cooking, pairing beautifully with eye of round, filet mignon, and even chicken.
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