Split Minute Roast with Mushroom-Wine Sauce

Props and Styling by Goldie Stern
Photography by Felicia Perretti

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.

SERVES 8

• 1 1½–2-lb (¾–1-kg) split minute roast
• olive oil, for seasoning
• salt, pepper, garlic powder, and dried parsley, to taste
• spicy brown mustard or Dijon mustard, for seasoning

Mushroom-Wine Sauce

• 4–6 shallots, sliced, or 4 red onions, diced
• 2 cloves garlic, sliced
• oil, for sautéing
• 8 oz (225 g) white mushrooms, sliced
• 2 Tbsp honey
• 2 Tbsp Lieber’s Balsamic Vinegar
• ⅓ cup dry red wine
• 1 cup water
• 1 Tbsp 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 4–5 minutes on each side.

Heat oil for sautéing in a medium saucepan or frying pan. Add shallots and garlic and sauté till soft, about 7 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.