Picanha Ultimate Roast served

Prep time: 1 hour. Cook time: Sous vide 54 degrees for 4 hours | Finish skin side down in the pan to form a crust and add colour Servings:  Family service


  • 1 x Whole picanaha
  • 5g Thyme
  • 8g Peeled garlic
  • 5g Rosemary
  • 40ml Pure olive oil
  • 5g Sea salt
  • 50g Salted butter
  • 10x Yorkshire puddings
  • 1360g Cauliflower cheese
  • 100g Vintage cheddar
  • 3ml White truffle oil
  • 2500g Maris piper potato
  • 108g Duck fat
  • 12x Carrots with tops
  • 30g Honey


1. Place the whole picanha into a vac pack bag and add the thyme, garlic, rosemary, oil and salt then seal and sous vide for 4 hours at 54c, once cooked seal in a pan with butter for colour and texture. Slice as required.
2. Serve with cauliflower cheese topped with barbers cheddar and white truffle oil, duck fat roast potatoes, whole roasted carrots with honey and thyme and rustic Yorkshire puddings.