Grass-fed Beef Coulotte with Molho de Alho

Grass-fed Beef Coulotte with Molho de Alho

Matthew All Recipes, Beef Recipes, Roast Recipes

Grass-fed Beef Coulotte with Molho de Alho

Makes 4-6 Servings
wine WINE PAIRING
Chinon

The coulotte (aka rump cap, sirloin cap, picanha) is a cut renowned in Brazilian cooking for its combination of bold flavor and a rich fat cap. It’s often roasted with the fat cap up, or skewered into a “U” shape (as in this recipe) with the cap side out. This way the cap bastes the meat as the fat melts.

Here we’ve paired its beefy flavor with a creamy, garlicy molho de alho sauce.

INGREDIENTS
  • Molho de Alho Sauce
  • 2 tbsp Unsalted Butter
  • 5 cloves of Garlic, minced
  • 2 tbsp All Purpose flour
  • 1 cup Whole Milk
  • ½ cup Mayonnaise (we recommend Best Foods or homemade mayo)
  • Salt to Taste
  • Plus: Metal Skewers

DIRECTIONS

  • Make the Molho de Alho Sauce:
1

Melt the butter in a small saucepan over medium heat.
2

Add the minced garlic and saute it in the butter until lightly browned (about 3-4 minutes).
3

Sprinkle in the flour and stir until a smooth paste forms.
4

Slowly drizzle the milk into the pan while whisking. Bring the sauce to a simmer, and cook until it’s thick enough to coat the back of a spoon.
5

Pour the sauce out of the pot into a bowl and let it cool to room temperature.
6

Stir in the mayonnaise and salt to taste.
7

Chill until needed.

  • Roast the Coulotte:
1

Preheat your oven to 400°F.
2

Score the coulotte’s fat cap in a crosshatch pattern.
3

Slice through the fat cap to cut the coulotte into 1 ½” thick steaks.
4

Fold the steaks into u-shapes, with the fat cap on the outside. Push a skewer through each of them to hold the shape.
5

Sear each portion on all sides in a hot, well-oiled skillet or frying pan over high heat, until it develops a browned crust. A lot of fat will render off the caps into the pan. Drain it off.
6

Move the pan to the oven (or the steaks to a roasting pan) and roast them to your desired doneness (we recommend Medium Rare).
7

Remove the coulotte steaks from the oven & let them rest on a plate, loosely covered with foil, for 10-15 minutes.
8

Remove the skewers & slice the steaks. Serve them with the molho de alho sauce and your choice of sides.
Browse More:
Beef Recipes
Roast Recipes