Roasted rump cap with garlic cream sauce

Picanha (also known as beef rump cap) is an often overlooked cut of meat for everyday cooking. Try slicing into thick steaks for rich, juicy results that pair well with potatoes, carrots, brussels sprouts and this savoury garlic cream sauce.

Credit: Jiwon Kim

• serves

  4-6

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 500 g new potatoes, peeled
• 3 very thick carrots, cut into 5 cm lengths
• 2 cups (500 ml) vegetable oil, for deep-frying, plus extra for drizzling
• 2 cups brussels sprouts, halved or quartered depending on size
• 1 beef rump cap (picanha), about 1.5 kg
• Salt and black pepper

For the garlic cream sauce

• 8 anchovies, roughly chopped
• 10 garlic cloves, roughly chopped
• 100 ml milk
• 50 ml olive oil
• 50 g butter
• 1 cup (250 ml) thickened cream

Resting time: 10 minutes

Instructions

1. Prepare a steamer set over a large saucepan of simmering water. Place the potatoes and carrots into the steamer (separated with a piece of baking paper), then steam for 30 minutes, or until tender.
2. Meanwhile, heat 2 cups (500 ml) oil in a small saucepan to 180˚C, then fry the brussels sprouts in batches until dark and crisp. Take care adding the sprouts to the hot oil as they will spit vigorously for the first few seconds. As you add the sprouts, cover with a lid open just a crack to let the steam release. You can remove the lid after the spitting dies down.
3. Preheat the oven to 180˚C (fan-forced). To cook the rump cap, score the fat cap in a cross-hatch pattern and then cut into 8 cm thick steaks and season well on both sides with salt and pepper. Drizzle with a little vegetable oil. Heat a large (ovenproof) frying pan over medium heat until very hot. Sear the steaks on each side until well-browned, searing the fat cap to render some of the fat. Place the pan into the oven for about 12 minutes or until each piece registers an internal temperature of 50˚C (you can remove smaller pieces earlier), then remove from the heat and rest for about 10 minutes before slicing.
4. To make the garlic cream sauce, combine the anchovies, garlic, milk, olive oil and butter together in a small saucepan and place over medium-low heat. Simmer for 10 minutes, uncovered, until the garlic is softened and the liquid is reduced. Add the cream and blend with a stick blender to a very smooth but pourable purée.
5. Slice the meat very thickly and serve with the vegetables and the garlic cream sauce.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.