Picanha Roast Beef Gazpacho

Roughly chop the tomatoes, bell pepper, and onion. Add garlic, thyme, olive oil, salt, and pepper. Roast at 200°C for about 35 minutes until tender and lightly browned.

Prep the Picanha: trim the silver skin, pat the meat dry, and season with salt and pepper.

Sear the meat on all sides until golden brown. Brush with mustard and place in the oven at 130°C for roughly 35 minutes, until the internal temperature reaches 52–53°C.

Transfer the roasted vegetables to a blender, puree until smooth, and chill thoroughly.

Let the roast beef rest for 15–20 minutes, then slice thinly against the grain.