Ingredients:
Sauce
- 300 g natural bonito (tuna)
- 45 g salted anchovies
- 200 g mayonnaise
- 100 g cream
- 30 g Dijon mustard
- 90 g capers
- 2 g salt
- 2 g ground pepper
Meat
- 350 g cleaned picanha
- 15 g peeled garlic
- 6 g fresh rosemary
- 4 g salt
- 35 g olive oil
Preparation:
For the sauce, blend all the ingredients in an appropriate container using an XM-12 hand blender. Place the mixture in a piping bag and set aside.
Place the picanha, along with the garlic, rosemary, salt, and olive oil, in a vacuum bag. Seal it at 99% using a Sammic vacuum sealer. Cook the meat in a SmartVide sous-vide cooker at 70°C for 20 minutes.
Allow it to cool before plating.
When plating, slice the picanha into thin slices and alternate them with the sauce and some capers.
In this recipe, the sous-vide technique allows precise temperature control, ensuring perfect cooking of the picanha. This method preserves the meat’s flavour and aroma.
Chef’s notes
