Posted on Monday, April 18, 2016 in
Beef Recipes
Portuguese House Steak with Garlic, Fried Egg & Wine Sauce
Bife à casa is a savory masterpiece featuring tender sirloin bathed in a rich garlic and red wine reduction, topped with a signature buttery fried egg. This authentic dish utilizes the refogado technique to build a deep flavor base with alho (garlic) and olive oil. Perfect as a quick 30-minute meal, it delivers a punchy, vinegary aroma and a velvety, yolk-rich texture.
5 of 5 / 113 ratings
Views: 363211
Bring Lisbon to your kitchen with this easy Bife à casa. Tender steak, wine sauce, and a perfect fried egg make it a cozy favorite. Try it tonight!
Recipe Info
| Preparation time | 10 min |
| Cooking Time | 30 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 2 Servings |
Ingredients
2 (8oz) sirloin steaks (1/2 or 1 inch thick) 4 cloves garlic (sliced)Salt (to taste)Pepper2 eggs (to taste) 1 tablespoon olive oil 4 or 6 small potatoes (peeled and sliced into 1/4 inch slices or regular cuts) Oil for frying potatoes 2 tablespoons of butterWine reduction: 2 tablespoons olive oil 2 tablespoons of butter1/2 cup red wine
Preparation
- Season the steaks with salt and pepper and let marinade overnight or for at least 1 hour.
- Fry potatoes in hot oil, drain, and season with salt and keep warm in the oven.
- Cook steaks with the garlic in hot skillet with 1 tablespoon olive oil for 3 minutes on each side.
- Remove from pan and add wine reduction ingredients.
- Cook the reduction until reduced by half.
- Place the steaks back in the pan on low heat with the reduction.
- Meanwhile, fry 2 eggs sunny side up in a separate small nonstick skillet with the 2 tablespoons of butter.
- Heat a large serving plate in the oven.
- Place steak in the center of the plate surrounded by the home fries.
- Place one egg on top of each steak. Pour sauce from the pan over the steak and eggs.
- Season with more salt and pepper.
- Garnish with parsley if desired.
This dish is usually served with a serving of Portuguese rice and/or salad as well, but optional.
Adapted from a Recipe by: Tia Maria's Blog
Nutritional Facts (Per Serving)
| Calories | 960 kcal |
| Fat | 60 g |
| Carbs | 42 g |
| Protein | 52 g |
Recommended Cook Book
Want to master more authentic Portuguese dishes? I learned so many cooking techniques from Taste Portugal 101 Easy Portuguese Recipes—it’s a staple in our kitchen and the perfect companion to the recipes on this site.
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Comments
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Christine ViveirosDo we serve the steak sauce on the bottom of the ingredient list on the side or as a substitute to the wine reduction that’s poured over top. Recipe looks great! Can’t wait to try it tomorrow3 Years ago, Saturday, February 25, 2023
That is entirely up to the person Christine, I like it over the steak myself.
3 Years ago, Saturday, February 25, 2023 -
GailI have same Q as Jason. Underneath wine reduction it states 3 ingredients, olive oil, butter & wine. Is this the reduction ingredient? It’s just that in the method section ‘the butter’ is used to fry the eggs!? Please can you clarify the reduction ingredients. Apologies if Q seems daft, I’m novice cook. Thank you4 Years ago, Friday, November 19, 2021
Hi Gail, sorry, I have updated the ingredients list.4 Years ago, Friday, November 19, 2021
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JasonYou mention "wine reduction ingredients" but give no mention as to what said ingredients are. Are we just talking deglazing the pan with red wine and allowing it to reduce? Or have i missed something? Thank you!4 Years ago, Wednesday, November 10, 2021
Hi Jason, the wine reduction ingredients are on the ingredients list, please look again.4 Years ago, Wednesday, November 10, 2021