Bife à Portuguesa

Ingredients

• 4beef sirloin steaks
• 4 slicespresunto
• 5 clovesgarlic — crushed
• 120 mldry white wine
• 2bay leaves
• 1 tbspmustard
• 60 gbutter
• 4eggs — fried
• 800 gpotatoes — cut into chips
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the marinade for the beef sirloin steaks. In a bowl, mix 120 ml of dry white wine, 5 cloves of minced garlic, 2 bay leaves, and a generous pinch of fine sea salt and black pepper. Place the 4 steaks in a shallow dish and pour the marinade over them, ensuring they are well-coated. Cover and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to penetrate deeply into the meat.
2. When ready to cook, remove the steaks from the marinade and pat them dry with paper towels. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Brown the steaks in batches, ensuring not to overcrowd the pan. Cook each steak for about 3 minutes on each side, or until a deep golden crust forms. Remove the steaks and set them aside.
3. In the same skillet, add 60 g of butter and let it melt over medium heat. Add the remaining minced garlic and stir until fragrant, about 1 minute. Be careful not to burn the garlic. Stir in 1 tablespoon of mustard and mix well with the garlic and butter.
4. Pour the reserved marinade into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. This will add depth to your sauce. Allow the mixture to simmer gently for about 5 minutes, until it slightly thickens and the alcohol from the wine has evaporated.
5. Return the steaks to the skillet, nestling them into the sauce. Lower the heat to a gentle simmer and cover the pan. Cook for about 10 minutes, or until the steaks are tender and infused with the sauce. Taste and adjust the seasoning with more salt and pepper if necessary.
6. While the steaks are simmering, prepare the potatoes. Peel and cut 800 g of potatoes into thick slices. In a separate pan, heat enough olive oil to cover the bottom and fry the potatoes until golden and crispy on the outside, yet tender inside. Season with salt.
7. In another skillet, fry 4 eggs sunny-side up, ensuring the whites are set but the yolks remain runny. This will add a rich, creamy texture to the dish when served.
8. To serve, place each steak on a plate, topped with a slice of presunto. Spoon the sauce over the steaks and arrange the crispy potatoes alongside. Top each steak with a fried egg, allowing the yolk to cascade over the meat. Serve immediately, enjoying the harmonious blend of flavors and textures.