Picanha with red wine sauce and blueberries

Name: picanha with red wine sauce and blueberries
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 2 shallot; 2 toe garlic; 3 twig fresh thyme; 100 g low fat smoked bacon strips; 4 el traditional olive oil; 1 kg picanha at room temperature; 2 tl sea salt; 300 ml full red wine eg Shiraz; 100 ml sherry PX; 200 ml Lacroix veal stock; 2 dried laurel leaves; 2 slice Gingerbread; 150 g blueberries

Ingredients

Kitchen Stuff

1 gas barbecue
1 refractory bowl (20 x 30 cm)
1 meat thermometer
1 blender

Directions

Turn on the barbecue. Cut the shallots into rings and the garlic into slices. Ris the leaves of the sprigs of thyme.
Place the refractory dish on the barbecue and fry the shallot, garlic, thyme, bacon, and oil for 10 minutes on medium heat. Change regularly.
In the meantime, dry the picanha with paper towels and rub the meat around with the sea salt, pepper and oil.
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.
Meanwhile, add the wine, sherry, fond, bay leaf, gingerbread and blueberries to the bacon and stir well. Let boil for 14 minutes.
Stir in the sauce, remove the meat from the grill, turn down the heat and place the meat in the dish.
Insert the thermometer in the middle of the meat and close the barbecue.
Let the meat cook over low heat to a core temperature of 56 ° C. This takes about 25 minutes.
Remove the meat from the dish and leave it covered for 15 minutes under aluminum foil.
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.
Cut the meat into slices and serve with the sauce.