Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bife à portuguesa is a traditional restaurant dish and a hearty lunch classic.
The sauce comes from the frying pan, with garlic, bay leaves, wine and presunto, coating the steak without hiding the meat.
Ingredients
- 2 thick-cut steaks
- 2 eggs
- 2 slices of presunto (Portuguese cured ham)
- 3 sliced garlic cloves
- 1 bay leaf
- 80 ml of white wine
- 2 tablespoons of butter or olive oil
- French fries
- Salt and pepper
Method
- Season the steaks with salt and pepper.
- Brown quickly in a hot frying pan and set aside.
- In the same frying pan, sauté garlic, bay leaves and presunto.
- Add wine and reduce the sauce.
- Return the steaks to heat through.
- Serve with fried egg and potatoes.
Tips from Empório Portugal
- Do not overcook the steak.
- The sauce should be quickly reduced and glossy.
- A small amount of presunto adds savoury depth to the sauce.
Possible replacements in Brazil
- Use sirloin, rump or filet mignon.
- Thinly sliced bacon can replace presunto in an adaptation.
Pairing
A young red wine or a light beer. For people over 18 years old; drink in moderation.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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