Picanha, Mushroom Chimichurri

Serves
4

Ready In
45 minutes

Ingredient List

1kg Picanha (otherwise known as the Rump Cap, a delicious butchers cut)

2 lg Flat or Portobello mushrooms (peel & dice)

500g Chestnut or Button mushrooms (remove the stalks, but leave whole if small, otherwise halve or quarter depending on the size)

Small bunch of Watercress

2 Shallots, finely chopped

1 tsp dried mint

1 tsp dried oregano

50ml Extra Virgin Olive Oil

20ml Red wine vinegar

50ml My Wave

50ml Fresh Tendrils

Method

Preheat the oven to 150C

Place the beef in a dry pan, skin side down & season the meat generously with salt

Start on a slow heat & render the significant layer of fat, reserving any as it comes out

Make the Chimichurri, by mixing all the sauce ingredients together, seasoning with salt if necessary. Reserve

As the fat begins to crisp up, baste the meat with the hot beef dripping

When the fat is evenly roasted, flip it over & continue to colour the meat

When browned all over, place in a roasting dish, with a small amount of the fat & place in the oven for 8–10 minutes

With the pan you have used to brown the meat in, add the prepared mushrooms to the reserved beef fat & cook on a high heat, with a pinch of salt

When the mushrooms are tender remove from the heat 

When the beef comes out of the oven rest (on top of the mushrooms) for at least 8–10 minutes before carving

Slice the picanha thinly & plate, interspersed with the mushrooms & cooking juices 

Garnish with some watercress & sauce with the chimichurri. Red Wine is also essential at this stage!

Enjoy!