Sous Vide Picanha
Sous vide picanha is the ultimate steakhouse-style dinner at home—tender, juicy, with a flavorful fat cap and finished with a tangy horseradish Dijon sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: Brazilian
Ingredients
1 3–5 pound picanha, sirloin cap
Kosher salt
Pepper
Mayonnaise
For the Horseradish Dijon Sauce
2 tbsp horseradish cream
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped parsley
2 tsp red wine vinegar
Instructions
1. Preheat your sous vide water bath to 131°F for medium-rare.
2. Season picanha generously with salt and pepper.
3. Vacuum seal the picanha or use a zipper bag with water displacement method.
4. Place in water bath and cook for 6 to 8 hours.
5. While cooking, prepare the horseradish Dijon sauce and refrigerate.
6. After cooking, remove picanha, pat dry, and reseason with salt and pepper.
7. Spread a thin layer of mayo on all sides except the fat cap.
8. Sear fat cap side first in a hot skillet until golden brown, then sear all sides.
9. Rest for 5 minutes, slice against the grain, and serve with sauce.
Notes
Try slicing and searing each piece individually for extra crust.
Leftovers make amazing sandwiches. Reheat gently in sous vide or broiler.
Nutrition
- Serving Size: 6 oz
- Calories: 490
- Sugar: 1g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 115mg
Find it online: https://sousviderecipe.com/sous-vide-picanha/