Picanha Bourguignon Recipe

The Mysterious Chef enjoys cooking meat and does so whenever he has the opportunity. This recipe is ideal for him and for those who love preparing a large piece of meat in a unique way that makes the guests hanker after more. 

Click here to watch the video of it being prepared outdoors. 

Prep: 2 hours
Cook: 1 hour 20 mins
Difficulty: Hard


  • 7.9 lb steak Picanha 
  • One cup red wine
  • One cup white wine        
  • 1 cup sunflower oil
  • 1 batata, chopped
  • 2 carrots, chopped
  • 5 mushrooms, chopped
  • 2 cloves of garlic, chopped
  • One medium size onion, chopped  
  • 6 slices of bacon, cut in cubes
  • 1/2 cup parsley, chopped 
  • 1 Coolina Spice Packet “Mystery Mix”         
  1. Invert picanha by cutting a hole across, and then turning it inside out 
  2. Pour red and white wine inside the meat.
  3. In an Excuto or other large deep-skillet pan,  fry the bacon cubes, mushrooms, carrot, parsley, onion, and garlic. Remove from the heat.
  4. Stuff the meat with pan-fried vegetables.
  5. Rub with Mystery Mix Coolina Spices.
  6. Cover the meat with baking paper. And cover it with another layer of aluminum foil.
  7. Heat the oven at 356°F and place the covered meat inside. Cook for 1 hour 20 minutes. Every 10 minutes, flip the meat so that it cooks evenly. 
  8. Remove and enjoy!



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