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  • Catia Castro

Bife à Portuguesa ❦ Steak Portuguese Style

Updated: Apr 17


Yesterday was the first day we ate outdoors. Living in Britain means the wheather sometimes doesn't cooperate.

The never ending question of what to make for dinner arouse. You would think as a food blogger whose life literally revolves around food would know what to cook on a daily basis. Nope, everyday the question comes up.

So what did I make? Steak! Pan fried in less than five minutes, this is fast food at its finest. The pan juices are then used to make a delicious sauce with every day pantry staples. The sauce is the secret ingredient here. Using the best steak goes without saying. I will only make this with sirloin or ribeye.

If you've ever been to Portugal you know this is a must on every cafe menu. Some restaurants substitute beer for the white wine. It really doesn't matter which one you choose. Both are equally delicious. This is my own recipe, with each chef adding their own touch. Go ahead and make it yours.

Similar to it's fried egg topped cousin, this one is topped with presunto (Serrano ham or Prosciutto di Parma).

Serve with fries to mop up all the juices.

Bife à Portuguesa ❦ Steak Portuguese Style

Serves 2

  • 2 Ribeye or sirloin steaks (aim for 200-225g. each)

  • 4 Slices of Presunto ( prosciutto ), Parma or Serrano ham

  • 3 Cloves of garlic, whole, slightly crushed, skin on

  • 100 ml. White wine or pale beer

  • 60 g. Unsalted butter

  • 60 ml. Extra virgin olive oil (roughly 4 tablespoons)

  • 1 tsp. red wine vinegar

  • 30 ml. Brandy, optional

  • 3 Bay leaves

  • 1/2 of a beef stock cube

  • Salt and pepper to taste

1. Salt both sides of the steaks.

2. In a frying pan, add olive oil, garlic and bay leaves on medium-low heat. Let fry 1 min. then add presunto, turning once until it's crispy. Remove presunto and garlic to paper towel lined plate, and reserve. Discard bay leaves.

3. Crank the heat up to high, add your steaks and fry until your desired doneness. I cook mine just 2 minutes a side, as I prefer them medium.

4. Remove steaks to a plate, and add pepper. Do not cover them or the residual heat will continue to cook them. They are added back to the sauce at the end to warm through.

5. Keep the heat on high and to the same pan add the white wine, brandy, reserved garlic and stock cube. Stir to dissolve. Let reduce by half, about 3-4 minutes. Lower heat to low. Add vinegar and butter and stir through. Let cook for a few seconds until glossy and slightly thickened.

6. Add steaks back to pan to warm through, about a minute.

7. Place steaks on individual serving plates, top each steak with 2 slices of presunto and spoon sauce over. Serve with a generous portion of fries or rice.

I have more bay leaves in my pan as they were tiny :)


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Crawley,West Sussex UK

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