Tri-Tip & Cheese SauceFebruary 24, 2020 | Food
Our Butcher’s Choice
Did you know about our Butcher’s Choice, Chester? This is the name we give to the exclusive cut of meat selected by our Executive Chef Fran Martínez. It changes seasonally with the aim of bringing our guests the chance to try truly unique and special flavours outside our usual rodizio selection (which you can find in our Food Menu). On this week’s blog, we are sharing with you one of Fran’s (and ours!) favourite recipes using our current Butcher’s Choice: Tri-Tip.
Tri-Tip & Cheese Sauce Recipe
Here at Picanha, we believe food is something that goes beyond the actual meal on our plate. Food is all about the process of cooking and being cooked for; an act of love for those we care for. But it is also the memories that some flavours can bring back from our childhood or even our travelling adventures. If we had to keep just one, however, we’d probably say that food is, above all, the moments shared with our family and friends over a delicious meal.
This is the reason why this week’s recipe is so special; it is a great way to treat your guests to a delightful meal while everyone shares both scrumptious food and lively conversation.
First things first, what is Tri-Tip?
Also known as rump tail, this is a fairly affordable cut that can bring great results when cooked properly. It has an intense and distinctive flavour thanks to its marbled fat, making this meat very tender with a buttery taste. All these elements make this simple and easy recipe a great choice for these never-ending winter days in the company of others.
INGREDIENTS (SERVES 4)
For the meat:
1 whole Tri-Tip (approx. 1.2kg)
6 garlic cloves
1 rosemary stalk
3 tbsp rock salt
For the cheese sauce:
200ml double cream
1 tbsp black pepper
100g salted butter
100g cheese powder
100g cheddar cheese
100g Red Leicester cheese
Take the meat out of the fridge and leave it at room temperature for about an hour prior to cooking. We do this in order to allow the meat to cook much more evenly. Preheat the oven to 220° degrees.
Using a small knife, make some punctures in the meat to insert the garlic cloves and fresh rosemary inside. Fran always recommends using a meat probe thermometer when cooking meat. We will be looking for a core temperature of 54°C degrees for a medium-rare cut with a crackling layer of fat on top.
Once the oven has heated up, it will take 25 minutes for the meat to cook, making this the perfect moment to prepare our cheese sauce. All we need for this is a small casserole-style dish (which we can place later in the centre of the table, like a fondue!).
Add all the ingredients into the casserole and set it at a low temperature. Make sure you slowly and continuously stir to prevent the sauce from sticking to the bottom of the pan. Cook for about 10 minutes.
When the meat is finally cooked to your liking, take it out of the oven and leave it to rest for around 10 minutes covered in foil. Once rested, you can slice it and serve it to your guests along with the cheese sauce.
Following Fran’s great advice, and since we are all about the moments we share with others around food, we highly recommend enjoying this wonderful feast with your guests, sharing it as everyone reaches to dip this succulent meat straight into the cheese fondue… Who needs anything else anyway?