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Split Minute Roast with Mushroom-Wine Sauce


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.


Prepare the Roast

1. Season the top of the split minute roast with olive oil, salt, pepper, garlic, and a squirt of spicy brown/Dijon mustard.
2. Turn over and do the same to the bottom. Grill for four to five minutes on each side.

Prepare the Mushroom-Wine Sauce

1. Heat oil for sautéing in a medium saucepan or frying pan.
2. Add shallots and garlic and sauté till soft, about seven minutes. Add mushrooms and sauté for a few more minutes.
3. Add honey, vinegar, and wine. Mix and bring to a low boil. Add water and onion soup mix and mix again.
4. Simmer over very low heat until very reduced, about 30–45 minutes.

To Serve

1. Slice roast and serve with sauce spooned over the top.


Props and Styling by Goldie Stern

Photography by Felicia Perretti