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.

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