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Sliced beef on a platter with parsley and horseradish dijon sauce spooned over the meat.

Sous Vide Picanha with Horseradish Dijon Sauce

  • Author: Chelsea
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6-10 servings 1x
  • Category: Beef
  • Method: Sous Vide

Description

Picanha (sirloin cap) is one of the meatiest cuts – it rivals prime rib! Do it sous vide & serve with Horseradish Dijon Sauce for an easy, delicious meal.


Scale

Ingredients

1 3-5 pound picanha (sirloin cap)

Kosher salt

Pepper

Mayonnaise

2 tbsp horseradish cream

1 tbsp dijon mustard

2 tsp red wine vinegar

1 tbsp olive oil

1 tbsp chopped parsley


Instructions

  1. Preheat waterbath with immersion circulator to 131 degrees F for medium-rare.
  2. Season picanha liberally with salt and pepper. Vacuum seal and add to water bath. Cook for 6-8 hours.
  3. While the picanha is cooking, prepare the sauce by mixing together horseradish cream, dijon, red wine vinegar, olive oil, and chopped parsley. Season with salt and pepper to taste. Refrigerate until time to serve.
  4. When picanha is done, thoroughly pat dry with paper towels and reseason with salt and pepper.
  5. Cover the picanha in a thin layer of mayonnaise on all sides except the fat cap.
  6. Bring a cast iron skillet to smoking over high heat. Sear the picanha on the fat cap side first until deep golden brown. Continue to sear on all other sides until deep golden brown on all sides.
  7. Remove to a cutting board and let sit for 5 minutes. Slice into 1/2 inch thick slices and serve with Horseradish Dijon Sauce.

Keywords: picanha