From RecipeTin Eats
Beef Rump Cap Roast (Picanha)
- Makes
- 8
- Ingredients
- 13
12 things you may not have.
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Ingredients
- 2 kg/ 4 lb beef rump cap / picanha ((more names: sirloin cap, coulette), silver skin trimmed off)
- 5 tsp sea salt flakes ((or 3 1/2 tsp cooking salt / kosher salt - Note 2))
- 1/2 tsp black pepper
- Chimichurri butter ((pictured, stellar!))
- Roasted Garlic Butter ((pictured, current obsession!))
- Classic Chimichurri
- Bearnaise sauce
- Cowboy butter
- Cafe de Paris
- Creamy mushroom sauce
- My favourite Blue Cheese Sauce ((page 330 of Dinner))
- Red wine sauce ((page 327 of Dinner))
- Dijon mustard, wholegrain mustard, horseradish cream ((good ones!))
Nutrition · per serving
- Calories
- 310 kcal
- Fat
- 8 g
- Fiber
- 0.03 g
- Sugar
- 0.001 g
- Sodium
- 1596 mg
- Protein
- 55 g
- Trans fat
- 0.3 g
- Cholesterol
- 153 mg
- Carbohydrate
- 0.1 g
- Saturated fat
- 3 g
- Unsaturated fat
- 4 g
As published by RecipeTin Eats.
The method
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