- Season the eye round by rubbing it with salt and pepper.
- In a large skillet, heat the olive oil and brown the meat, carefully turning it with tongs until it reaches the desired doneness.
- If necessary, add a few drops of water gradually.
- Transfer the meat to a serving platter.
- In the same skillet, add the wine and heat, stirring to release the browned bits from the bottom.
- Add the mixed herbs and remove from heat.
- Slice the eye round and serve with the skillet sauce.
