Portuguese · Keto
Bife à Portuguesa
A juicy beef steak crowned with a slice of cured presunto ham and a soft-yolked fried egg, swimming in a quick pan sauce of garlic, mustard, and white wine.
Easy
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Serves
- 2
3g Net carbs
42g Protein
38g Fat
542 Calories
Per serving
Ingredients
- 2 pieces (180 g each) beef sirloin steak
- 2 slices presunto ham
- 2 pieces egg
- 3 cloves garlic
- 1 tsp Dijon mustard
- 60 ml white wine
- 2 tbsp butter
- 1 piece bay leaf
Method
- Pat the steaks completely dry, then rub each side with crushed garlic and a thin smear of Dijon mustard 5 minutes before cooking.
- Melt 1 tablespoon of butter in a heavy skillet over high heat and sear the steaks for 2.5 minutes per side for medium-rare, then rest on a warm plate.
- Drop the bay leaf and remaining garlic into the same pan, add the white wine, and reduce for 2 minutes until syrupy and deeply savoury.
- Swirl in the second tablespoon of butter to finish the pan sauce, then pour the sauce over the rested steaks and tent with foil.
- Wipe the pan, lay each slice of presunto ham in for 30 seconds per side until lightly crisped, then drape one slice over each steak.
- Crack the eggs into the same pan, fry for 90 seconds until the whites are set but the yolks remain runny, and slide an egg onto each ham-topped steak before serving.
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