How to make pressure-cooked eye round with onion, caper and walnut sauce

As it is a firmer meat, the eye round is delicious when cooked in the pressure cooker. Located on the back of the beef, it is very tasty and requires an accompaniment capable of making the cut more succulent.

With that in mind, we selected a delicious onion, caper and walnut sauce, ideal for a more sophisticated and off-the-cuff dinner.

Ingredients:

Pressure-cooked eye round:

• 1 cut of Frigomerc eye round
• Salt to taste
• Black pepper to taste
• 2 tbsp. Alma Lusa Olive Oil
• 1 onion, chopped
• 2 garlic cloves
• 2 tbsp English sauce
• 2 bay leaves
• 3 cups (tea) hot water

Onion, caper and walnut sauce

• 2 tbsp. Alma Lusa Olive Oil
• 2 large onions, sliced
• 150 g chopped capers
• 100 grams of chopped walnuts
• Chopped parsley to taste

Preparation:

Pressure-cooked eye round:

Season the eye round with salt and ground black pepper to taste and set aside.

In a pressure cooker, add the olive oil and bring to medium heat.

Place the seasoned eye round and roast on all sides until golden brown.

Remove from pot and set aside. In the same pot, add the onion and garlic and sauté for 2 minutes or until tender.

Add the English sauce, bay leaves and hot water. Place the eye round that was reserved and cover the pot.

When the pressure cooker starts to whistle, lower the heat and let cook for 35 minutes.

Wait for all the pressure to come out of the pot, open carefully and check if it is cooked.

Remove the eye round from the pot and cut into slices. Set aside the sauce that forms at the bottom of the pot.

Onion, caper and walnut sauce

Place the olive oil in a large non-stick frying pan and heat over medium heat.

Add the chopped onions and roast for 2 minutes or until softened.

Add the chopped capers, chopped walnuts and mix well.

Add the reserved meat sauce, mix and finish with the chopped parsley.

Serve the eye round slices with the onion sauce, capers and walnuts with slices of bread.