Sous Vide Picanha with Horseradish Dijon Sauce
Let’s make perfect sous vide picanha (or sous vide sirloin cap). It’s easy, so tender, and absolutely delicious! This recipe cooks it perfectly to medium rare.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Water bath container
- Cast iron skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Paper towel
- Refrigerator
Ingredients
- 1 3-5 pound picanha (sirloin cap)
- Kosher salt
- Pepper
- Mayonnaise
- 2 tbsp horseradish cream
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 2 tsp red wine vinegar
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