Picanha (Argentinian beef saddle roast)

Serves 8 people
Cooking time: 30 minutes

Ingredients

  • 1 Picanha (approx. 3 ⅓ lbs/1.5 kg)
  • 3 sprigs rosemary
  • 2 tsp peppercorns
Wine suggestion: Cabernet Sauvignon

A coveted piece of meat that’s extremely popular in South America. Baking partially melts the scored fat, delivering a strong meaty flavour that combines excellently with the Cabernet Sauvignon.

Preparation

Score the fatty side of the 3 ⅓ lbs (1.5 kg) Picanha (slicing only the fat). Use a pestle and mortar to make a spice mix from 1 Tbsp rosemary leaves, some peppercorns and ½ Tbsp sea salt.

Rub spice mix into meat on all sides.

Bake meat fatty side up in a completely covered roasting pan in an oven preheated to 350 °F (180 °C) approx. 20 minutes, until a meat thermometer measures 120 °F (50 °C).

Let rest 10 minutes on counter in aluminium foil before slicing.

Serve with baked potatoes and grilled sweet pepper points.

JUMP FROM WINE TO WINE

ALL AROUND THE WORLD

Back to Top