Beef Rump Cap Roast (Picanha)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A beautifully roasted rump cap (picanha) with a golden, crackly fat cap and edge-to-edge medium-rare meat. High-quality beef served with savory sauces. An elegant dinner centerpiece without the prime rib price.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 kg/ 4 lb beef rump cap / picanha ((more names: sirloin cap, coulette), silver skin trimmed off)
- 5 tsp sea salt flakes ((or 3 1/2 tsp cooking salt / kosher salt - Note 2))
- 1/2 tsp black pepper
- Chimichurri butter ((pictured, stellar!))
- Roasted Garlic Butter ((pictured, current obsession!))
- Classic Chimichurri
- Bearnaise sauce
- Cowboy butter
- Cafe de Paris
- Creamy mushroom sauce
- My favourite Blue Cheese Sauce ((page 330 of Dinner))
- Red wine sauce ((page 327 of Dinner))
- Dijon mustard, wholegrain mustard, horseradish cream ((good ones!))
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 30m
- Sodium
- 2511mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 823mg
- Calcium
- 59mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2511MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.