Sous Vide Picanha with Horseradish Dijon Sauce | 7 Easy Steps to Juicy Perfection

Hi, I’m Jasmine—and this version of Sous Vide Picanha with Horseradish Dijon Sauce has a permanent place in my recipe box. The first time I made sous vide picanha with this sauce, I was craving something bold, beefy, and unforgettable. I had some filet mignon on hand and decided to turn it into Sous Vide Picanha with Horseradish Dijon Sauce, just to see what would happen. The result blew me away—steakhouse-quality flavor with zero stress.

What sealed the deal? That creamy, tangy horseradish Dijon sauce. Sharp and balanced, it complements the rich fat cap of sous vide picanha like nothing else. I seasoned the steaks simply, set my circulator to 125°F, and let them cook for three hours. After drying, I gave each one a blazing-hot sear in avocado oil. Then came the finishing touch—Sous Vide Picanha with Horseradish Dijon Sauce, spooned generously over each slice. It was tender, buttery, and bright in all the right ways.

If you haven’t tried Sous Vide Picanha with Horseradish Dijon Sauce, you’re seriously missing out. This combo—fatty, juicy, and bold—delivers every time. The sous vide method makes picanha ridiculously consistent, and the horseradish Dijon sauce elevates every bite. In this guide, I’ll teach you how to cook Sous Vide Picanha with Horseradish Dijon Sauce to perfection, including searing tips, slicing techniques, and pro tricks from Reddit. Whether you’re a beginner or a steak veteran, this sous vide picanha recipe is the flavorful upgrade you’ve been waiting for.

Print

Why This Cut + This Sauce = Magic

Sous Vide Picanha with Horseradish Dijon Sauce is a true sleeper hit for steak lovers. Picanha—also known as the top sirloin cap—is an underrated gem with a fat cap that keeps the meat juicy while locking in bold beefy flavor. It’s one of the best cuts for sous vide picanha, since it benefits from slow, even cooking and delivers edge-to-edge perfection. With precise temperature control and a foolproof sear, Sous Vide Picanha with Horseradish Dijon Sauce becomes a no-stress dinner that feels five-star.

What makes this combination stand out? The sous vide picanha becomes melt-in-your-mouth tender without sacrificing structure, while the horseradish Dijon sauce adds just the right amount of heat and tang. It cuts through the richness of the fat beautifully, giving each bite that craveable contrast. Best of all, Sous Vide Picanha with Horseradish Dijon Sauce is perfect for prepping ahead—the sauce stays fresh in the fridge, and the steaks can hold in the water bath until you’re ready to serve.

If you’re new to sous vide, check out our Zero-Stress Sous Vide Steak guide to learn the basics. Then upgrade your next dinner with Sous Vide Picanha with Horseradish Dijon Sauce for unbeatable flavor and impressive presentation. And if you’re into bolder finishes, don’t miss our Cowboy Butter Steak version—it’s smoky, spicy, and every bit as unforgettable.

Step-by-Step: Perfectly Cooked Sous Vide Picanha

The magic of Sous Vide Picanha with Horseradish Dijon Sauce starts with precision and simplicity. You’ll begin by seasoning two 6-ounce filet mignons—or thick picanha steaks sliced from the sirloin cap—with salt and pepper. Keep it simple. The beef and the bold horseradish Dijon sauce will carry the flavor beautifully.

Next, vacuum seal the steaks, or use the water displacement method if you don’t have a sealer. Either way, you’re setting yourself up for sous vide success. Preheat your water bath to 125°F—the ideal temperature for rare-to-medium-rare sous vide picanha. It gives you that melt-in-your-mouth tenderness without turning the texture mushy.

Once the steaks are in the bath, let them cook for 3 hours. That timing allows the Sous Vide Picanha with Horseradish Dijon Sauce to fully deliver: edge-to-edge doneness, perfect moisture retention, and a base for that golden crust. When time’s up, take the steaks out, and pat them dry—really dry. Moisture kills the sear, and for sous vide picanha, you want that seared crust to contrast the juicy center.

Heat a cast iron skillet over high until it’s smoking, then add 1 tablespoon of avocado oil or another high smoke-point oil. Sear the steaks for just 45 to 60 seconds per side—enough to develop that golden, steakhouse-style crust without raising the internal temperature. Remember: Sous Vide Picanha with Horseradish Dijon Sauce is already perfectly cooked—the sear is for flavor and finish, not heat.

Want a crispier crust? Try broiling it instead. This technique adds another layer of texture to your sous vide picanha masterpiece and takes your steak night to the next level.

Creamy Horseradish Dijon Sauce: The Ultimate Pairing

While your steaks are cooking, it’s the perfect time to whip up the creamy horseradish Dijon sauce that brings Sous Vide Picanha with Horseradish Dijon Sauce to life. This sauce is the ultimate partner for rich, juicy sous vide picanha—bold enough to cut through the fat cap, but balanced enough not to overpower the meat. It’s tangy, sharp, and cool, offering the ideal contrast to the buttery texture of the steak. Whether you’re serving Sous Vide Picanha with Horseradish Dijon Sauce for a weeknight treat or a dinner party centerpiece, the sauce takes it from great to unforgettable.

Here’s what you’ll need:

• 2 tablespoons horseradish
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice

Mix everything in a bowl until smooth. Taste and adjust—add a little more horseradish for extra heat or more lemon juice for brightness. Garnish with chives just before serving.

This sauce stores beautifully in the fridge for 2–3 weeks in a covered container, so go ahead and make extra. It also pairs well with other meats—try it with this sous vide ribeye for another rich cut that loves bold flavors.

Once your steaks are seared and resting, spoon or drizzle the creamy horseradish Dijon sauce over the top and garnish with chopped chives. Serve it hot and watch every bite disappear.

Tips, Timing, and FAQs for Sous Vide Picanha with Horseradish Dijon Sauce

How Long to Sous Vide Picanha? What Reddit Gets Right (and Wrong)

If you’ve been browsing Reddit threads about Sous Vide Picanha with Horseradish Dijon Sauce, you’ve likely seen cook time suggestions ranging from 1 hour to 24 hours. So what’s the real answer? For tenderloin-style sous vide picanha steaks or filet mignon, 3 hours at 125°F is the sweet spot. It delivers a tender, juicy texture without crossing into that too-soft, “roast beef” zone that happens when you overdo it.

For full-size picanha roasts, especially with the signature fat cap intact, longer cooks—up to 6 hours—help break down tougher fibers. But when making Sous Vide Picanha with Horseradish Dijon Sauce using leaner, filet-style cuts, shorter times result in a cleaner texture and better presentation.

The best part about sous vide picanha? Total control. You set the exact temperature and walk away—no risk of overcooking. For thicker steaks, 3 to 4 hours offers the best balance between tenderness and structure.

Curious how time affects the final bite? Check out our guide on overcooking steak in sous vide to learn the science behind it—and why Sous Vide Picanha with Horseradish Dijon Sauce comes out so reliably perfect every time.

Fat Side Down? And Should You Marinate?

These two questions pop up constantly—and they’re worth unpacking.

First, do you cook picanha fat side up or down? When it comes to Sous Vide Picanha with Horseradish Dijon Sauce, the answer depends on which stage you’re in. Inside a sous vide bag, orientation doesn’t matter—the water bath heats everything evenly. The fat cap won’t render “downward” like in an oven. But when it’s time to sear, that’s when direction matters. Always start fat side down in a screaming-hot skillet. This step crisps the exterior, renders just enough fat to enrich the pan, and forms that golden, crave-worthy crust that elevates sous vide picanha into steakhouse territory.

Now let’s talk marinade. Should you marinate picanha before cooking? For Sous Vide Picanha with Horseradish Dijon Sauce, less is more. Sous vide amplifies natural flavor, so a simple salt and pepper rub goes a long way. That said, aromatics like garlic, rosemary, or thyme can add subtle depth. Just drop them in the vacuum bag. Avoid acidic ingredients like vinegar or lemon juice if you’re cooking for more than 3–4 hours—prolonged acidity can give the steak an unpleasant mushy texture.

If you’re after deeper flavor, the post-sear phase is your playground. Use compound butters or bold sauces to layer flavor without compromising the meat. Our creamy horseradish Dijon sauce is the ideal finishing touch—it delivers contrast and complexity without needing any pre-cook prep. Want something spicier? Try our Cowboy Butter Steak version for a kick of garlic, chili, and herbs.

One final shopping tip: ask your butcher for a thick cut—ideally 1.5 inches—with the fat cap fully intact. That thickness helps regulate the cook during sous vide, and the fat cap is essential for that classic Sous Vide Picanha with Horseradish Dijon Sauce experience. For more butcher selection tips, explore our Sous Vide Steak Cuts Guide.

The result? A balanced bite that’s rich, juicy, crispy, and deeply satisfying.

Serving Sous Vide Picanha with Horseradish Dijon Sauce Like a Pro

What’s the Best Thickness for Picanha?

Getting the perfect sous vide picanha with horseradish Dijon sauce starts with selecting the right thickness. Ideally, your steaks or slices should be 1 to 1.5 inches thick. This range allows for even heat penetration during the sous vide cook while also delivering a satisfying crust during the sear.

Thinner cuts (under 1 inch) tend to cook too fast and risk drying out during the sear. On the other hand, anything over 2 inches might need longer cook times or double the sear effort. So stick to that sweet spot if you want the best results.

Once cooked and seared, slicing matters. Always cut against the grain—this shortens the muscle fibers and makes each bite more tender. For picanha, the grain can change direction in the roast, so keep an eye on it as you slice.

If you’re new to prepping whole picanha, check out this guide to Sous Vide Picanha Steaks for more slicing visuals and tips.

How to Plate and Pair Like a Steakhouse Chef

Now comes the fun part—plating your sous vide picanha with horseradish Dijon sauce.

Place a few thick slices on a warmed plate. Drizzle a spoonful of creamy horseradish Dijon sauce over the top or serve it in a small ramekin on the side for dipping. Finish with chopped fresh chives for color and a slight oniony pop.

Need side ideas? Here are some winning combos:

• Garlic mashed potatoes
• Roasted Brussels sprouts or asparagus
• Charred corn on the cob
• Crusty sourdough bread
• Pickled red onions for contrast

The richness of the picanha pairs beautifully with the tang of the sauce. It also plays well with other bold flavors. You could even use this steak in sliders or wraps for an upgraded lunch idea.

Want more ways to serve similar cuts? Try this recipe for Medium Rare Sous Vide Striploin or explore the classic Sous Vide Steak Recipe for everyday dinners.

When plated with confidence and care, sous vide picanha with horseradish Dijon sauce isn’t just dinner—it’s a full-on experience. Whether you’re serving two or ten, this meal always impresses.

Conclusion

If you’re looking for a showstopper that balances bold beefy richness with a tangy, creamy finish, Sous Vide Picanha with Horseradish Dijon Sauce checks every box. With precise sous vide cooking, a seared crust, and that velvety sauce, this recipe delivers a steakhouse-level experience without stress.

Whether you’re cooking filet-style steaks or a whole sirloin cap, this method guarantees edge-to-edge doneness and mouthwatering results. Add in make-ahead sauce convenience and crowd-pleasing flavor, and you’ve got a recipe that’s as versatile as it is unforgettable.

So the next time you want to level up your steak night—skip the guesswork. Make sous vide picanha with horseradish Dijon sauce, and serve up perfection.

Join us on Facebook and Pinterest for even more delicious recipe ideas!

FAQs

How to cook picanha steak sous vide?

Season, vacuum seal, and cook at 125°F for 3 hours. Sear quickly in hot oil and serve with sauce.

How long to sous vide top sirloin cap?

3–4 hours at 125°F works best for tender, juicy results. Longer cooks are optional for thicker cuts.

How long to sous vide picanha Reddit?

Reddit users suggest everything from 1 to 10 hours. For most cases, 3 hours at 125°F is perfect.

Should picanha be marinated before cooking?

Not necessarily. Salt and pepper do the job well. You can add herbs or garlic, but skip strong acids in long cooks.

Do you cook picanha fat up or down?

In sous vide, orientation doesn’t matter. But when searing, always cook fat side down first to render and crisp the cap.

What is the best thickness for picanha?

1 to 1.5 inches gives optimal sous vide control and crust during sear.

How is picanha steak best cooked?

Sous vide is ideal—set it, forget it, and sear to finish. This delivers juicy, tender meat with no stress.