Beef topside cap (picanha) with vierge and barbecue sauce recipe
Ingredients (4 people)
- 150 gr of topside cap (picanha)
Aromatic herbs:
- 8 gr of parsley
- 8 gr of celery
- 8 gr of coriander
- 8 gr of herbs
Vierge sauce:
- 6 ml of extra virgin olive oil
- 12 gr of tomatoes
- 4 gr of garlic
- 4 gr of parsley
- 4 gr of coriander
- 2 gr of sage
- 2 gr of basil
- 4 ml of white wine vinegar
- 2 gr of soy
Barbecue sauce:
- 8 ml of olive oil
- 4 gr of butter
- 1 gr of hot paprika
- 4 gr of onion
- 3 ml of bourbon
- 8 gr of tomato sauce
- 3 ml of honey
- 3 ml of Perrins sauce
- 3 gr of sugar
- 5 ml of lemon juice
- 6 ml of orange juice
Elaboration:
Firstly, mix the parsley, the celery, the coriander, the herbs and the chive.
Then, remove the fat from the topside cap, season it with salt and pepper and sprinkle the aromatic herbs over it. Roast the beef for 7 minutes. Leave to stand.
For the vierge sauce, mix all the ingredients.
To prepare the barbecue sauce, fry the onion with olive oil and a bit butter, then add the paprika and the bourbon. As soon as the alcohol has evaporated, add the sugar and the milk. Once the mixture is homogeneous, add the tomato. After that, pour the lemon and orange juice and the citrus fruit vinegar. Cook until the sauce gets thick.
Finishing
Place the topside cap on a cutting board next to the sauces. Then cut it and pour the sauces over it.
