Easy Camembert Mash & Pan-Seared Picanha Steak Recipe

Simple, rich, and seriously satisfying

When you think of comfort food, mashed potatoes and steak are right up there at the top of the list—but this isn’t your average pub dinner. This recipe puts a slightly indulgent twist on a classic pairing, combining the creamy decadence of Camembert mashed potatoes with the deep, beefy richness of pan-seared picanha steak—a cut that deserves way more attention on British plates.

Camembert mash might sound like something from a French bistro, but it’s shockingly easy to make at home. The cheese melts beautifully into the mash, giving it a rich, velvety texture with a slightly earthy depth. You can keep the rind on for more flavour or trim it off for a smoother result—either way, it’s indulgence without the fuss.

Picanha, also known as the rump cap, is a much-loved cut in Brazil (where it’s king of the barbecue), but it’s still a bit of a hidden gem in the UK. It’s tender, flavour-packed, and thanks to its thick cap of fat, delivers a stunning sear and natural juiciness when cooked right. Pan-frying keeps things simple and lets the steak shine, making it a perfect partner for the rich, cheesy mash.

This is a meal that proves you don’t need a hundred ingredients or fancy techniques to impress—just good produce, cooked well, and a little Camembert magic.

Serves: 2

---

Ingredients

For the Mash:

• 500g potatoes (Maris Piper or King Edward)
• 75g Camembert (rind on or off, depending on preference)
• 25g butter
• Salt, to taste
• Freshly ground black pepper, to taste

For the Steak:

• 2 x 200–250g picanha steaks
• Salt
• Freshly ground black pepper
• A touch of oil or butter for frying

---

Tools for the Job

• Large saucepan
• Frying pan (cast iron or heavy-bottomed if possible)
• Potato masher or ricer
• Tongs
• Knife and chopping board

---

Method

1. Make the Mash:

1. Peel and chop the potatoes into even chunks.
2. Add to a large saucepan, cover with cold water, and add a generous pinch of salt.
3. Bring to the boil and simmer for 15–20 minutes, or until the potatoes are tender.
4. Drain and allow them to steam dry for a minute or so.
5. Add butter and Camembert, then mash until creamy.
6. Season with salt and pepper to taste. Keep warm.

2. Cook the Steak:

1. Pat the picanha steaks dry and season generously with salt and pepper.
2. Heat a frying pan over high heat until hot.
3. Add a drizzle of oil or knob of butter.
4. Sear steaks fat-side down first (if applicable) to render some fat.
5. Cook each side for around 4 minutes for medium-rare, or adjust to your preferred doneness. Picanha steaks are usually quite thick, so it’s worth keeping a close eye on them as they cook. We aimed for medium-rare and ended up closer to rare/blue—so timing really matters!
6. Rest the steaks on a warm plate, covered loosely with foil, for 5 minutes.

---

To Serve:

Spoon a generous portion of the Camembert mash onto each plate and serve alongside the pan-seared picanha steak. Let the rich flavours do the talking—no extras needed.

---

Tip: Any leftover mash will elevate your lunch the next day—trust me.