Daniele Ciniglio – Royal Garden Hotel Picanha with Asparagus, Peas, Beans, Spring Herbs, Minty Butter sauce
- Prep time 20Min
- Cook time 1Hr
- Technique Pan Fry / Saute
- Meat Beef
- Cut Top Sirloin
- Serves 1
Picanha with asparagus, peas, broad beans and spring herbs. Light butter sauce with mint
Ingredients
- 100g mint
- 30g garden peas
- 30g broad beans
- 10g asparagus
- 50g butter
- 20g 1 dill
- 20g chives
- 1 picanha steak
Method
- Place 150ml of water in a pot and bring to 60°C. Then, add 50g of mint to the water and let it infuse for 1 hour or until the water has cooled down.
- In the meantime pod the broad beans and prep the asparagus by removing the woody part and all the petals. Slice the asparagus diagonally and save the tips.
- Chop the chives finely and pick the dill.
- Dice the butter.
- Strain the mint tea and discard of the stalks. Bring the tea back to boil. Once it starts to boil remove from the heat and incorporate the diced butter with a whisk or a hand blender.
- Boil the vegetable, then blanch them and then add to the butter sauce before serving with the chopped chives. Only add these items before serving or they will go brown.
- Cook the Picanha to desired temperature and let it rest.
- To serve, place the sauce with the vegetables, garnish with the picked dill and place the meat on top.
