Picanha steak with parmesan fonduta, radicchio, anchovies and shallots

Name: Picanha steak with parmesan fonduta, radicchio, anchovies and shallots
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Serves 6 with leftovers
Ingredients: For the steak; 2 x 900g picanha steaks (see Rosie’s tip), at room temperature; 2 tsp sea salt flakes; 2 tsp freshly ground black pepper; 80g unsalted butter; 2 garlic cloves; 4 rosemary sprigs; For the fonduta; 600ml double cream; 2 garlic cloves, peeled but left whole; 150g parmesan, finely grated; For the salad; 2 banana shallots, finely sliced; 60ml red wine vinegar; 2 small radicchio, wilted outer leaves removed, roughly torn; 100ml olive oil; 20g parsley, chopped; 28g tin anchovy fillets in oil, drained; Specialist kit; Thermometer

Portion size: Serves 6 with leftovers
Prep time 15 min, plus resting and macerating. Cook time 1 hour 20 min
Difficulty: easy

Gluten-free

Rosie Mackean

Chef and food writer

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Tender and juicy picanha steak is cooked to perfection and served with creamy parmesan potatoes and a peppery radicchio and anchovy salad in this celebratory main course from chef Rosie Mackean.

Rosie says: “Picanha is the Brazilian name for rump cap, a large steak that’s usually grilled on a barbecue. Here, we’re going to do a ‘reverse sear’, where the steaks are cooked low and slow in the oven, then finished off in a hot pan for perfectly cooked meat every time.”

Serve as the main event on Mother’s Day, preceded by Rosie’s leek and spring greens soup and followed by her magnificent blueberry queen of puddings.

Before you start

Picanha (rump cap) steak should be available at all good butchers, but M&S and Ocado now sell it too. You can use other steaks but you’ll need to adjust the cooking technique and time.

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Ingredients

For the steak

2 x 900g picanha steaks (see Rosie’s tip), at room temperature
2 tsp sea salt flakes
2 tsp freshly ground black pepper
80g unsalted butter
2 garlic cloves
4 rosemary sprigs

For the fonduta

600ml double cream
2 garlic cloves, peeled but left whole
150g parmesan, finely grated

For the salad

2 banana shallots, finely sliced
60ml red wine vinegar
2 small radicchio, wilted outer leaves removed, roughly torn
100ml olive oil
20g parsley, chopped
28g tin anchovy fillets in oil, drained

Specialist kit

Thermometer

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Method

Heat the oven to 100°C/80°C fan/gas ½. Rub the picanhas all over with the salt and pepper and put them on a baking tray, then into the oven for 40-50 minutes or until the temperature in the centre is around 38°C for rare, 40°C for medium-rare or 42°C for medium. This might seem very low but we’re going to sear the steak in a hot pan and its temperature will keep rising during the sear and as it rests. Check the temperature every 15 minutes, in case your oven runs hot and cooks faster.
Once you have removed the picanhas from the oven, put them fat-side down into 2 cold frying pans. We need to render some of that fat cap off, so it’s best to start them in cold pans. Turn the heat to medium and let the fat gently render and melt in the pan. It will take around 10 minutes for it to properly start to be liquid. Pour off any excess fat (you can keep this for incredible roasties or chips). Once the fat cap is golden brown, flip the steaks and sear the flat side too. Add 40g butter to each pan, along with 1 garlic clove and 2 rosemary sprigs. Once the butter is foaming, spoon it over the steaks for roughly 2 minutes on each side, then remove the steaks from the pans and rest for at least 15-20 minutes.
Meanwhile, make the fonduta. Heat the cream and garlic over a low heat for 20 minutes or so, then remove the garlic and stir in the parmesan. The cheese will slowly melt into the sauce and it will thicken. Season with salt and pepper, then keep warm until needed; it will form a skin but it’s nothing to worry about – it will go away once it’s hot again.
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To make the salad, start by macerating the shallots in the red wine vinegar. Leave for 10 minutes, then toss together with the radicchio, olive oil and parsley. Arrange on a platter, then drape over the anchovies.
Slice the rested picanhas against the grain (see Know-how) and arrange on a platter. Reheat the fonduta and drizzle on top of the steak, or serve on the side if you prefer.

Nutrition

951kcals Calories
71g (40g saturated) Fat
46g Protein
3.3g (3.3g sugars) Carbs
1.6g Fibre
2.8g Salt

Quick wins & tips

Rosie’s tip A 900g picanha will serve 6 with no leftovers, but I like to serve 2 picanhas.

Cook smarter

To cut across the grain, look closely at the meat and you’ll see lines of tissue running in one direction, like the grain on a plank of wood. You want to cut through the lines (perpendicular), not in the same direction. Cutting across the grain will give more tender – less stringy – pieces of meat.