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Bife à Café

Serves 4 to 6 Entree meat

Bife à Café

In Lisbon, Bife à Café emerges from home kitchens where ingredients are measured by intuition rather than scales. This dish finds its roots in the city’s casual embrace of culinary tradition, where good olive oil flows without hesitation and salt is measured by the cook's practiced hand. It's a recipe that speaks of a relaxed elegance, a favorite among family meals where the focus is on flavor rather than formality.

Expect tender rump steaks bathed in a creamy mustard and espresso sauce, the sharpness of coffee balanced by the richness of cream and butter. A whisper of garlic and a splash of brandy lend depth, while potatoes soak up every savory drop. This dish delivers a robust flavor that invites a second helping, each bite a harmonious blend of simplicity and indulgence.

Ingredients

  • 4rump steaks — trimmed
  • 200 mlstrong espresso coffee
  • 100 mlcream
  • 3 clovesgarlic — crushed
  • 60 gbutter
  • 1 tbspmustard
  • 2 tbspbrandy
  • 800 gpotatoes — cut into chips
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the rump steaks with fine sea salt and black pepper on both sides. Crush 3 cloves of garlic and rub them onto the steaks, ensuring even coverage. Allow the steaks to rest at room temperature for at least 30 minutes to let the flavors penetrate the meat.
  2. In a heavy-bottomed frying pan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the steaks in batches, ensuring not to overcrowd the pan. Sear each steak for about 2-3 minutes per side until they develop a deep brown crust. Remove the steaks from the pan and set aside to rest.
  3. In the same pan, add 60 g of butter and let it melt over medium heat. Add the remaining crushed garlic and sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic as it can turn bitter.
  4. Pour in 2 tablespoons of brandy and carefully ignite it with a long match or lighter to flambé, allowing the alcohol to burn off. Once the flames subside, add 200 ml of strong espresso coffee, stirring to incorporate the flavors from the pan's base.
  5. Reduce the heat to low and stir in 1 tablespoon of mustard, followed by 100 ml of cream. Stir continuously until the sauce is smooth and slightly thickened, about 3-4 minutes. Taste and adjust seasoning with salt and pepper as needed.
  6. Return the steaks to the pan, nestling them into the sauce. Allow them to gently simmer for an additional 3-4 minutes, turning once, until they are warmed through and the sauce clings to the meat.
  7. While the steaks are simmering, prepare the potatoes by peeling and cutting them into even-sized pieces. Boil them in salted water until fork-tender, then drain and toss with a bit of olive oil or butter.
  8. Serve the Bife à Café hot, placing each steak on a plate and generously spooning the coffee sauce over the top. Accompany with the boiled potatoes, allowing them to soak up the rich sauce.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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