Bife à Portuguesa
Pan-fried steak served with a fried egg on top, often with ham and a rich wine reduction sauce. Simple but very satisfying.
11 ingredients
6 steps
Ingredients
- 14 beef steaks (rump or sirloin)
- 24 slices ham
- 34 eggs
- 44 cloves garlic
- 5200ml white wine
- 650ml beef stock
- 72 tbsp butter
- 8Bay leaf
- 9Parsley
- 10Salt and pepper
- 11Olive oil
Instructions
- 1Season steaks with salt, pepper, and garlic. Sear steaks in olive oil over high heat 2–3 minutes each side.
- 2Remove and keep warm. Fry ham slices briefly in the same pan.
- 3Deglaze with wine and stock, add butter and bay leaf, reduce to a sauce.
- 4Fry eggs separately.
- 5Plate each steak with a slice of ham, a fried egg on top, and sauce spooned over.
- 6Garnish with parsley.