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What I love about this sauce is that it refuses to rely on the meat to make it shine. The sauce gets cooked down for a while, infusing the mushrooms and onion with a rich red wine flavor. Have it in a bowl with a spoon, too. I’ve been there. I won’t judge.
1 (1-and-1/2-to-2-pound, or 3/4-to-1-kilogram) split minute roast
salt, to taste
pepper, to taste
Gefen Garlic Powder, to taste
dried parsley, to taste
spicy brown mustard or Haddar Dijon Mustard, for seasoning
4–6 shallots, sliced, or 4 red onions, diced
2 cloves garlic, sliced
oil, for sautéing
8 ounces (225 grams) white mushrooms, sliced
2 tablespoons Manischewitz Honey
2 tablespoons balsamic vinegar
1/2 cup Alfasi Cabernet Sauvignon or other dry red wine
1 cup water
1 tablespoon onion soup mix
Season the top of the split minute roast with olive oil, salt, pepper, garlic, and a squirt of spicy brown/Dijon mustard.
Turn over and do the same to the bottom. Grill for four to five minutes on each side.
Heat oil for sautéing in a medium saucepan or frying pan.
Add shallots and garlic and sauté till soft, about seven minutes. Add mushrooms and sauté for a few more minutes.
Add honey, vinegar, and wine. Mix and bring to a low boil. Add water and onion soup mix and mix again.
Simmer over very low heat until very reduced, about 30–45 minutes.
Slice roast and serve with sauce spooned over the top.
Props and Styling by Goldie Stern Photography by Felicia Perretti
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Do you just grill the roast 4-5 minutes on each side? Do you cook or bake the roast with the sauce after grilling?
Yes, it seems that you just grill this roast. It will be pink in the middle and you’ll want to top it with the sauce.