Picanha with mashed potatoes,truffle and vegetables
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 55min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients for the Picanha
- 1 piece of Black Angus Irish Picanha 1600g
- 1 tbsp Horio Extra Virgin Olive Oil
- 2 tsp Maldon sea salt
- ½ tsp Maldon pepper
- 1 tbsp chopped fresh thyme
- 1 tbsp of rosemary, finely chopped
- Ingredients for the potatoes
- 6 medium-sized potatoes, peeled and diced
- 2 tsp of mushroom sauce with black truffle 80g
- 50g Lurpak unsalted butter
- 2 tbsp Arla cream cheese with onion & chives 200g
- 1 tsp Maldon sea salt
- ½ tsp Maldon pepper
- 2 tbsp Arla mozzarella grated 150g
- Ingredients for the vegetables
- 1 tbsp Horio Extra Virgin Olive Oil
- 2 glasses of Ardo whole beans 1kg
- 1/3 cauliflower cut into small pieces
- 1 tsp Maldon sea salt
- ½ tsp Maldon pepper
METHOD
1. Open and dry the picanha with kitchen paper. After preparing the picania, cut it into slices according to the direction of the muscles of the meat and not the other way around (if you turn it upside down you will see which way the muscles go.
2. The thickness on each steak should be about 2-2.5 cm. Put them in a bowl.
3. Marinate with the olive oil, salt, pepper and fresh herbs and mix and set aside until you prepare the rest of the ingredients. At the same time, preheat the BBQ.
4. Place the potatoes in a pot with plenty of water and cook them over medium-high heat until they soften for about 25-30 minutes.
5. Once cooked, remove them from the heat and drain them from the water until all the water is gone.
6. Then put the potatoes back in the pot and add the rest of the ingredients and stir with a potato masher or a fork until all the potatoes are melted and you have a creamy texture.Set aside.
7.For the vegetables, add some olive oil to the pan, sauté for 5-6 minutes and season with salt and pepper. Set aside.
8. Once the BBQ is preheated, cook the picanha sticks for 8-10 minutes to get a medium roast.
9. Remove them from the grill and let them rest for 2-3 minutes, then slice them against the grain for a tasty and soft result. Serve with the potatoes and vegetables.
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