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Picanha with Peppercorn Crust
Chapter VIII ·
Meat · Nº 308
Picanha with Peppercorn Crust
8 ingredients
5 steps
Ingredients
Method
Ingredients
For
1 tablespoon
black pepper
, black, whole
1 tablespoon
black pepper
, white, whole
1 teaspoon
fennel seeds
1
picanha
, small
1 tablespoon
butter
, unsalted
1 tablespoon
vegetable oil
4 tablespoons
heavy cream
, fresh
2 tablespoons
brandy
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Method
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1
Mix the peppercorns and the fennel seeds. Place them between two sheets of parchment paper and pound with a hammer until the peppercorns are cracked.
2
Coat both sides of the picanha with the pepper mixture, pressing with your hands so it adheres well.
3
In a thick, wide skillet, heat the butter and oil well, without letting them smoke. Place the picanha in gently and cook for about 5 minutes on each side. Do not move the meat in the pan, so that too much pepper does not fall off. Season with salt and transfer to a warm plate.
4
Use a spoon to remove the excess fat from the skillet and deglaze it with the cognac and the heavy cream. Cook for about a minute, or a little longer, until the sauce thickens. Taste and adjust the salt.
5
Slice the picanha against the grain and serve with the very hot sauce on the side.
From the same chapter
Meat · Nº 256
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Meat · Nº 258
Steaks in wine sauce
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