Serves: 12 Preparation time: 20 minutes Cooking time: 30 minutes per 450g/1lb, plus 4-5 minutes Ingredients: 2 whole Picanha roasts Salt and freshly milled black pepper 45ml/3tbsp extra virgin olive oil 60ml/4tbsp ground espresso powder or instant coffee powder, crushed For the Balsamic Sauce: 400ml/14fl.oz good quality Balsamic vinegar 400ml/14fl.oz good, hot beef stock 50g/2oz unsalted butter, cubed
Method: 1. Preheat the oven to Gas mark 4, 180°C, 350°F. 2. Place the Picanha roasts on a chopping board, season with salt and pepper and rub with the olive oil. 3. Place the espresso or instant coffee powder on a large shallow plate. Coat the roasts on all sides with the mixture. 4. Place on a shallow baking tray and roast according to the calculated time. 5. Meanwhile, place the balsamic vinegar and stock into a medium-sized non-stick pan. Bring to the boil, reduce the heat and simmer for 20-25 minutes, or until reduced by half and syrupy. Whisk in the butter cubes a little at a time then keep the sauce warm. 6. Remove the roasts from the oven, cover with foil and leave to rest for 20 minutes. 7. Cut each roast into 6 equal portions and cook on a prepared barbeque or preheated moderate grill for 4-5 minutes, turning over halfway through cooking. Slice and serve with the sauce, creamy mash potatoes and seasonal vegetables. Recipe Courtesy of EBLEX