Picanha with Béarnaise, Rocket Salad & Kumara Fries: A Feast of Fire and Finesse

If you’ve never tried picanha—the prized rump cap cut beloved in Brazilian churrasco—you’re in for a treat. This cut is juicy, flavourful, and best cooked with its fat cap intact for maximum richness. Paired with a velvety béarnaise sauce, peppery rocket salad, and crispy kumara fries, this dish is a celebration of contrasts: smoky and creamy, crisp and tender, rustic and refined. Try this Picanha with Béarnaise, Rocket Salad and Kumara Fries on your menu this winter!

Ingredients

For the Picanha:

• 1 whole beef rump cap (picanha), about 1–1.5 kg

• Coarse sea salt

• Freshly ground black pepper

• Olive oil

  
  

For the Béarnaise Sauce:

• White wine vinegar

• Dry white wine

• Finely chopped shallots

• Tarragon

• Egg yolks

• Unsalted butter, melted and warm

• Salt and white pepper to taste

• Lemon juice (optional)

For the Rocket Salad:

• Fresh rocket (arugula)

• Shaved Parmesan

• Olive oil

• Salt and pepper

  
  

For the Kumara Fries:

• Orange kumara, peeled and cut into fries

• Cornflour

• Smoked paprika

• Garlic powder

• Salt and pepper

Method

1. Prepare the Picanha

• Preheat your grill or oven to high heat (about 220°C).

• Score the fat cap in a crosshatch pattern. Rub the meat with olive oil, salt, and pepper.

• Sear fat-side down in a hot skillet or directly on the grill for 3–4 minutes until golden.

• Transfer to the oven or indirect grill heat and roast for 20–30 minutes for medium-rare. Rest for 10 minutes before slicing against the grain.

  
  

2. Make the Béarnaise Sauce

• In a small saucepan, combine vinegar, wine, shallots, and tarragon. Simmer until reduced by half. Strain and cool slightly.

• In a heatproof bowl over a pot of simmering water (double boiler), whisk egg yolks with the reduction until thick and creamy.

• Slowly drizzle in warm melted butter while whisking constantly until emulsified.

• Season with salt, white pepper, and a touch of lemon juice if desired. Keep warm.

  
  

3. Bake the Kumara Fries

• Toss kumara fries with cornflour, paprika, garlic powder, salt, and pepper.

• Deep fry at 180°C for 5 minutes or until golden brown and soft in the middle

  
  

4. Assemble the Rocket Salad

• Toss rocket with shaved Parmesan.

• Drizzle with olive oil and season to taste.

Plating & Serving

Slice the picanha into thick, juicy strips. Serve with a generous spoonful of béarnaise on top, a handful of rocket salad, and a pile of crispy kumara fries. Garnish with extra tarragon or parsley if you’re feeling fancy.

Tips & Variations

• Grill it Gaucho-style: Skewer the picanha in a C-shape and cook over charcoal for authentic Brazilian flavour.

• Sauce Swap: Not a fan of béarnaise? Try chimichurri or a creamy horseradish sauce.

• Make it Keto: Swap kumara fries for grilled zucchini or cauliflower mash.