Picanha with Roquefort Cream Sauce

Picanha with Roquefort Cream Sauce

Ingredients:

For the Picanha:

• 2.5 lbs (1.1 kg) picanha (top sirloin cap) roast, trimmed
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin

For the Roquefort Cream Sauce:

• 4 oz Roquefort cheese, crumbled
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tablespoon unsalted butter
• 1 teaspoon Dijon mustard
• 1 small shallot, finely chopped
• 1 tablespoon fresh parsley, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Picanha:
   • Preheat your oven to 400°F (200°C).
   • Pat the picanha dry with paper towels. Rub the meat with olive oil to ensure even coating.
   • In a small bowl, combine salt, pepper, minced garlic, paprika, thyme, and cumin. Rub this seasoning mixture evenly over the entire surface of the picanha, ensuring all sides are covered.
   • Place the picanha fat side up on a roasting rack in a baking pan. This allows the fat to melt and flavor the meat as it cooks.
   • Roast the picanha for about 25-30 minutes for medium-rare, or longer if you prefer it more done. Use a meat thermometer to ensure it reaches an internal temperature of 130°F (54°C) for medium-rare.
   • Remove from the oven and rest the meat for 10 minutes before slicing.
2. Make the Roquefort Cream Sauce:
   • While the meat is roasting, melt butter in a medium saucepan over medium heat. Add the chopped shallot and sauté until soft and translucent, about 2-3 minutes.
   • Add the chicken broth and Dijon mustard to the pan, stirring to combine. Bring to a gentle simmer.
   • Reduce the heat to low and stir in the heavy cream. Continue to simmer for about 5 minutes, allowing the sauce to thicken slightly.
   • Add the crumbled Roquefort cheese to the sauce and stir until fully melted and smooth. Taste and adjust seasoning with salt and pepper.
   • Once the sauce reaches a creamy consistency, remove from heat.
3. Serve:
   • Slice the rested picanha against the grain into thick slices.
   • Drizzle the Roquefort cream sauce over the sliced picanha, garnish with fresh parsley if desired, and serve immediately with your favorite side dishes.

Enjoy the rich and indulgent flavors of this delicious picanha with Roquefort cream sauce!