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Quentin Whitcomb
Picanha with red wine sauce and blueberries
Picanha with red wine sauce and blueberries
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Ingredients
Directions
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Turn on the barbecue. Cut the shallots into rings and the garlic into slices. Ris the leaves of the sprigs of thyme.
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Place the refractory dish on the barbecue and fry the shallot, garlic, thyme, bacon, and oil for 10 minutes on medium heat. Change regularly.
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In the meantime, dry the picanha with paper towels and rub the meat around with the sea salt, pepper and oil.
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Raise the heat and grill the meat next to the bowl on a high heat for 10 minutes on the barbecue. Times and whim 4 min.
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Meanwhile, add the wine, sherry, fond, bay leaf, gingerbread and blueberries to the bacon and stir well. Let boil for 14 minutes.
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Stir in the sauce, remove the meat from the grill, turn down the heat and place the meat in the dish.
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Insert the thermometer in the middle of the meat and close the barbecue.
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Let the meat cook over low heat to a core temperature of 56 ° C. This takes about 25 minutes.
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Remove the meat from the dish and leave it covered for 15 minutes under aluminum foil.
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In the meantime pour the sauce into a tall cup and remove the bay leaf. Puree the sauce with a hand blender and cook for 15 minutes on a high heat.
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Cut the meat into slices and serve with the sauce.
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Nutrition
400Calories
Sodium0% DV1.150mg
Fat34% DV22g
Protein64% DV32g
Carbs3% DV10g
Fiber4% DV1g
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