Picanha flambe

Dry juices of the meat. Season with black pepper, a pinch of seas alt, lightly baste in thin mustard, add a rosemary and thyme twig and vacuumseal. Then cook sous vide : 1 hour 39.5 C 1 hour 49.5 C 4 hours 53 Cfor rare or 55 C for rare/medium 57 Cfor medium Remove meat, retain juice, sear meat in hit skillet for browning (malliard) let the meat rest. Fry a chopped shallot onion in the skillet and some mushrooms. When glazed adding all juices, a bit of water a dot of cream and a shot of whisky to flambe. Cut meat and enjoy!