Let the meat come to room temperature and light the BBQ. Make sure it reaches a temperature of about 140°C (284°F). Place the picanha (fat side up) on the BBQ, insert a thermometer into the thickest part of the meat, then close the BBQ and ensure the temperature is maintained at around 140°C (284°F) (you need about an hour of cooking time per kg of meat).

Meanwhile, cut the onions into thick rings and the mushrooms into coarse chunks. Fry these in a pan and sprinkle with (a generous helping of) pepper and sea salt (or other spices you like). When the core temperature of the meat has reached 48-50°C (118-122°F), remove it from the BBQ and wrap in aluminium foil. Then increase the temperature of the BBQ to about 200°C (392°F) and place the meat on the fat side for about 2 minutes for a 'crispy’, grilled finish.

Allow the meat rest in tin foil and then cut into thin slices. Sprinkle with sea salt (and pepper), add the onion rings, mushrooms and rosemary.

Bon appétit!

This recipe is made with Peter's Farm Rosé Better Life Veal.