Portuguese Steak with Egg Recipe with Authentic Beer Sauce
Why You Will Love This Recipe
Get ready to dive into a delicious plate of portuguese steak with egg! This dish stars tender beef drenched in a rich beer sauce that's super smooth and comforting. With a splash of lager, some cream, and egg yolks, it’s just like the ones you'd find in a cozy Lisbon restaurant. Perfect for a heartwarming meal, this classic is sure to satisfy your cravings for something truly special!
Tips for Success
• To prevent the steaks from becoming tough, ensure that the meat is at room temperature before cooking. This allows for more even cooking and better tenderness.
• When preparing the beer sauce, avoid using a beer that is too bitter. Choose a lager or a light ale for a balanced flavor that complements the richness of the cream and butter.
• Common mistake: When adding the cream to the sauce, do it over low heat and stir constantly to prevent the cream from curdling. High heat can cause the cream to separate, ruining the sauce's smooth texture.
Frequently Asked Questions
Can I substitute the veal or beef steaks with another type of meat?
Yes, you can substitute the veal or beef steaks with pork or chicken, however, cooking times may vary. Ensure that the meat is cooked to its appropriate internal temperature for safety.
How should I store leftover portuguese steak with egg and sauce?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat on the stovetop to avoid curdling the sauce.
What should I do if my sauce turns chunky after adding the egg yolks?
If your sauce becomes chunky, it may have been overheated. To salvage it, try whisking it vigorously to smooth it out, but if it’s too far gone, you may need to strain it through a fine mesh sieve to remove the lumps.
Recommended Drink Pairings
- Portuguese Red Wine: This wine complements the richness of the steak and enhances the flavors of the beer sauce.
- Dark Lager: The malty sweetness and slight bitterness balance the savory elements of the dish.
- Sparkling Water: A refreshing palate cleanser that helps to cut through the richness of the cream and butter.
- Cold Brew Coffee: The smooth, bold flavors of cold brew can contrast nicely with the savory steak.
- Chardonnay: A lightly oaked Chardonnay pairs well with the creamy sauce, adding a touch of acidity.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Sprinkle the steaks on both sides with salt and pepper.
- Over medium to high heat, fry the steaks on both sides in a skillet with 2 tablespoons of butter (fry it from medium rare to medium well).
- Place steaks aside and keep them warm.
- In another skillet, heat half of the butter and the garlic puree until it turns light brown.
- Add remaining butter, the bay leaves and mustard and bring to a boil without stopping whisking.
- Add the beer and bring to a boil again to evaporate the alcohol (around 5 minutes boiling).
- Whisk the cream and egg yolks seasoned with salt and pepper and add it to the sauce.
- Turn the heat to low and keep whisking the sauce without stopping.
- Check seasoning, adding more salt and pepper if necessary.
- Turn off the heat when you get a homogenized sauce (do not overcook or you will get a sauce with small chunks of egg in it).
- Serve the steaks in deep warmed plates with plenty of sauce, the fried egg on top and some crispy french-fried potatoes on the side.
Adapted from a Recipe by: Sunday Flavors
Nutritional Facts (Per Serving)
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