Date Night · Portuguese
Bife à Portuguesa
We finish this tender beef steak in a reduced sauce made with garlic and beer.
Why This Works
The combination of beer, garlic, and bay leaf is the quintessential Portuguese flavor profile for beef.
The Upgrade
Add a few thin slices of cured ham (presunto) to the pan while deglazing to add a salty, umami kick.
Chef's Secret
Michelin TechniqueUsing cold butter to mount the sauce at the end (monter au beurre) creates a velvety texture that binds the beer and meat juices.
Ingredients
Total time including resting: 30 min
Directions
Season steak strips with salt, pepper, and paprika; sear in a heavy pan with olive oil over high heat until browned.
3 minRemove steak from the pan and set aside; lower heat to medium and add smashed garlic and bay leaf to the same pan.
2 minDeglaze the pan with the lager beer, scraping up the browned fond from the bottom.
3 minReduce the beer by half, allowing the alcohol to evaporate and the flavor to concentrate.
4 minWhisk in the mustard and cold butter until the sauce is glossy and coats the back of a spoon.
2 minReturn the steak to the pan for one final toss to warm through in the sauce.
1 minWine Pairing
Touriga Nacional
Red Wine
The BottleNiepoort Batuta
The bold, dark, and spice-driven profile of Touriga Nacional pairs effortlessly with a garlic-beer reduction. It brings out the savory depth of the steak while adding complex floral notes.
Nutrition per Serving
550
calories
45g
protein
8g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crispy Hand-Cut Fries
Golden, salty fries are the traditional accompaniment to soak up the garlic and beer reduction sauce.
Ingredients
Directions
Cut peeled potatoes into uniform 1/4 inch thick sticks and rinse under cold water until the water runs clear.
Dry the potatoes thoroughly with kitchen towels to ensure a crisp exterior.
Heat oil in a heavy-bottomed pot to 325°F.
Blanch potatoes in small batches for 3 minutes until softened but pale, then remove and drain on a wire rack.
Increase oil temperature to 375°F and fry potatoes in batches for 2 minutes until deep golden brown and crisp.
Drain briefly, season immediately with sea salt, and serve piping hot.
Side Dish
Pickled Carrot Sticks
Quick-pickled carrots provide a bright, crunchy contrast to the tender steak.
Ingredients
Directions
Arrange carrot batons tightly into a sterilized glass jar.
Combine vinegar, water, salt, sugar, peppercorns, and garlic in a small saucepan.
Bring the brine to a gentle simmer over medium-high heat, ensuring sugar and salt are fully dissolved.
Pour the hot liquid over the carrots until completely submerged.
Seal the jar and allow it to cool to room temperature.
Refrigerate for at least 15 minutes before serving to ensure a crisp, refreshing snap.
Member Reviews
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Cooked it for guests over the weekend — everyone wanted the recipe.