4
Veal Picanha honey-lemon-rosemary roast
Ingredients:
- 1 piece of veal picanha
- 1 dl lemon juice
- 2 tbsp honey
- 1 tbsp rosemary fine chopped
- 1 ts garlic fine chopped
- 4 sweet potatoes
- 200 gr Greek yoghurt
- ½ lemon
- Fresh herbs
- Pepper and salt to taste
> 60 minutes
veal picanha
*
frying
Preparation
Take the veal an hour before preparation out of the fridge to come to room temperature.
In a saucepan mix lemon juice, honey and rosemary, bring to a boil. Bake the sweet potatoes in foil with olive oil and seasoning to taste.
Panfry the picanha cap in butter on all sides, take out of the pan to an oven tray, add garlic to the frying pan and deglaze with the lemon-honey mixture and cook till sticky. Season the rump with pepper and poor the glaze over the meat. Cook in the oven at 80°C (176°F) for about 1 hour to 54°C (129°F) core temperature.
In a bowl mix the yoghurt with a dash of lemon juice, fresh herbs and pepper and salt and spoon on to the baked potato on the plates. Cut the rump in thin slices and serve with the juice from the oven tray and sprinkle with fresh herbs.