Oven-Roasted Picanha with Golden Potatoes
This oven-roasted picanha is a true showstopper — tender, juicy beef coated in a fragrant garlic and salt crust, surrounded by soft golden potatoes. The white wine in the roasting pan creates a delicious natural sauce that ties everything together beautifully. Perfect for a Sunday roast or any special family dinner.
🛒 Ingredients
6 servings
- 1 whole picanha (smaller cuts tend to be more tender)
- Peeled potatoes, parboiled in beef broth
- 1 cup dry white wine
- ¼ cup water
- Coarse salt
- Dried garlic
- Black pepper to taste
- Vegetable oil
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Directions
- 1
Preheat oven to 400 °F (200 °C). Rub the picanha thoroughly with a mixture of coarse salt, dried garlic, and black pepper.
- 2
Coat the meat with a drizzle of oil, place in a roasting pan, and arrange the halved potatoes around it.
- 3
Pour the white wine and water into the bottom of the pan.
- 4
Roast for approximately 50 minutes, adjusting to your preferred level of doneness.
- 5
Remove from oven, rest for 5 minutes, then slice thinly against the grain.
- 6
Drizzle with the pan juices and serve alongside the potatoes and a fresh green salad.
💡 Chef's Tip
For extra caramelization, broil for the last 5 minutes. Use a meat thermometer: 130 °F (55 °C) for medium-rare, 145 °F (63 °C) for medium.
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