Date Night · Portuguese
Bife à Café
A refined Portuguese steak prepared with a glossy, coffee infused cream sauce. The bitterness of the coffee provides a necessary edge to the rich cream.
Why This Works
The bitterness of the coffee beautifully balances the deep umami of the seared beef.
The Upgrade
Add a few drops of Worcestershire sauce to the reduction for a more complex flavor profile.
Chef's Secret
Michelin TechniqueResting the steak for at least 8 minutes is mandatory; the muscle fibers relax, ensuring the meat is tender enough to pair with the delicate sauce.
Ingredients
Total time including resting: 25 min
Directions
Season steaks liberally with salt and pepper while heating a heavy cast-iron skillet over high heat.
Sear the steaks in butter and garlic for 3-4 minutes per side for medium-rare; remove and rest.
8 minIn the same pan, deglaze with brandy, scraping up all browned bits.
1 minLower the heat and stir in the espresso and bay leaf, reducing liquid by half.
3 minWhisk in the heavy cream and simmer until the sauce coats the back of a spoon.
3 minRemove the bay leaf, adjust seasoning, and pour the sauce over the rested steaks.
Wine Pairing
Syrah
Red Wine
The BottlePenfolds Bin 28 Shiraz
The coffee notes in the sauce find a direct mirror in the dark, roasted tones of a high-quality Syrah. The tannins cut through the fat of the cream to reveal the beef's flavor.
Nutrition per Serving
580
calories
42g
protein
4g
carbs
40g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Sautéed Green Beans
Blanch and sauté green beans with garlic to provide a simple, crisp vegetable side.
Ingredients
Directions
Bring a large pot of salted water to a rolling boil.
Blanch beans for 3 minutes until vibrant green and tender-crisp, then shock in an ice bath.
Melt butter in a large skillet over medium heat until foaming.
Add garlic and sauté for 60 seconds until fragrant and lightly golden.
Toss in the drained beans, season with salt and pepper, and sauté for 2 minutes to glaze.
Finish with a squeeze of lemon juice and serve immediately.
Side Dish
Rosemary Roasted Potatoes
Toss potato cubes with olive oil and rosemary for a quick, hearty starch that pairs well with steak.
Ingredients
Directions
Preheat oven to 450°F.
Parboil potato cubes in salted water for 5 minutes; drain thoroughly.
Toss potatoes with olive oil, rosemary, salt, and pepper on a rimmed baking sheet.
Spread in a single layer to ensure even contact with the pan.
Roast for 15 to 18 minutes, tossing once halfway, until edges are deep golden and crisp.
Serve immediately while steaming hot.
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