Posted on Monday, April 18, 2016 in
Beef Recipes
Experience the rich, comforting flavors of Portuguese house steak, or bife à casa. This classic dish features juicy sirloin steaks seasoned simply with salt, pepper, and garlic, then seared to perfection. Served with a savory red wine reduction, crispy golden home fries, and topped with buttery fried eggs, it’s a complete meal that captures the warmth of Portuguese home cooking. The wine sauce adds deep flavor, while the runny egg yolk blends beautifully with the steak. Perfect for Sunday dinners or special occasions, this traditional recipe delivers restaurant-quality taste at home. Garnish with fresh parsley and serve hot for an authentic Portuguese experience that’s both rustic and elegant.
| Preparation time | 10 min |
| Cooking Time | 30 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Nutrition Facts (Per Serving)
| Calories | 960 |
| Fat | 60g |
| Carbs | 42g |
| Protein | 52g |
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
Get Portuguese ingredients 
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.
Recipe Credit: Tia Maria's Blog
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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 -
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
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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
