1 lb mushrooms, sliced (I used shiitake and button mushrooms)
1 clove garlic, minced
1 shallot, minced
2 tbsp olive oil, divided
1/3 cup red wine
1 tbsp butter
2 cups farro, soaked for 30 minutes, then drained and rinsed
1/2 cup of parmesan cheese
salt & pepper to taste
Make the rub by combining the salt, garlic powder, 2 tsp of dried thyme, and rosemary.
Spread the rub over the beef, patting it into the meat. Let the beef sit at room temperature for 10 minutes to let the flavors absorb.
Place the spoon roast into a roasting pan, and then put it into a cold oven. Turn the oven up to 450 degrees, cook for 10 minutes after it has reached 450.
Lower the heat to 325 degrees, and cook at that temperature 20 minutes for every pound of meat.
Check for doneness toward the end of the projected cooking time–say 10 minutes prior to the projected time. When almost done cooking to your taste, remove from oven. Tent loosely with foil to let it rest.
Make the mushrooms sauce while the beef is roasting. Heat 1 tablespoon olive oil in a skillet on medium heat. Add the shallots and minced garlic, cook for about 5 minutes until they begin to soften.
Add the mushrooms to the pan, and stir to combine with the onions. Add a pinch of salt. Cook until the mushrooms begin to “sweat” (give off liquid), then stir in the red wine along with the remaining teaspoon of thyme.
Cook the mushrooms until the red wine is mostly absorbed, about 5 more minutes.
The mushrooms should be nice and tender now. Finish the sauce by adding the butter, stirring so it gradually melts in with the mushrooms. Add salt and pepper to taste. Cover and keep on very low heat to keep warm while you cook the roast finishes.
Start boiling water to cook the farro about 40 minutes before the beef is due to be ready. Add the farro to the boiling water. Cook until tender, about 25 minutes.
Drain the farro, combine with 1 tablespoon olive oil and 1/2 of the mushroom sauce. Stir in the cheese, then cover to keep warm while the beef finishes cooking.
After the beef has been cooked to your liking, and the farro and mushrooms are ready, thinly slice the beef. Serve a couple slices of beef topped with a bit of mushrooms, and a side of farro. Enjoy with a green salad.