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Surprise roast is obviously a more expensive and elegant cut of meat, so this recipe is reserved for truly special occasions. Truthfully, the tender and buttery flesh of this meat is excellent with just some olive oil and a healthy sprinkle of salt and pepper. With good quality, you really don’t need more. But if you’re looking to dress it up for your Yom Tov table and you want to stretch it to serve more people, this sauce is divine. Savory, sweet, and perfectly tangy, it complements the rich meat in the best of ways. I hope you enjoy it.
3 pounds (1.36 kilograms) surprise roast or split minute roast
1/4 cup Gefen Olive Oil
1 tablespoon Dijon mustard
1 teaspoon dried rosemary
1 teaspoon dried parsley
2 teaspoons salt
1 teaspoon Trader Joe’s Mushroom Umami Spice
1 teaspoon Montreal steak spice (2 teaspoons if you don’t have the mushroom spice)
1/2 teaspoon coarse black pepper
1 tablespoon Gefen Olive Oil
2 red onions, cut into thin slices
salt, to taste
2 tablespoons Gefen Honey
3 tablespoons whole-grain mustard
1/4 cup dry red wine, such as Alfasi Cabernet Sauvignon
1/2 cup chicken broth
1 tablespoon Tuscanini Red Wine Vinegar
1/2 teaspoon coarse black pepper
Combine oil, mustard, herbs, and spices into a paste. Pour the mixture onto both sides of the roast and rub it in.
To prepare the sauce, heat olive oil in a pot. Add onions and season with salt. Sauté for 10 minutes, until onions are soft and translucent.
Add the honey and mustard and mix. Add the wine and bring to boil. Then add the broth, vinegar, and black pepper. Allow to simmer for another five to seven minutes until it reduces.
Meanwhile, grill meat for four to five minutes per side. Alternatively, place it in the oven on high broil for four to five minutes per side.
To serve, slice the roast against the grain. Spoon the hot sauce over the top.
Photography by Chay Berger
Food Styling by Leah Hamaoui
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