2 medium onions in chunks
salt and black pepper to taste
2 cloves of garlic
2 sprigs of rosemary
2 cups of red wine
1 cup of fresh, canned, or long-life heavy cream
1 Picanha
2 medium onions in chunks
salt and black pepper to taste
2 cloves of garlic
2 sprigs of rosemary
2 cups of red wine
1 cup of fresh, canned, or long-life heavy cream
1 Picanha
Start preparing the night before
Blend all seasonings except for heavy cream in a processor
Place the Picanha on a baking sheet, pour the seasoning mixture over it, and cover with aluminum foil
Refrigerate overnight
Heat a large skillet over medium-high heat, place the Picanha without seasoning, fat side down, and sear until browned
Flip the meat and proceed similarly
Add the remaining seasonings to the pan where the meat had left its juices behind
Reduce heat, cover the pan, and cook until the meat is tender
Add water if necessary to prevent the sauce from drying out
Turn off heat
Remove the meat and place heavy cream in the pan
Stir and serve the sauce with sliced meat, portioning 20 slices.
