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Naco na Pedra

Serves 4 to 6 Entree meat

Naco na Pedra

Naco na Pedra hails from the rustic kitchens of the Beiras region, where the simplicity of ingredients speaks volumes about the dish's heritage. It's a meal that finds its way onto the table when families gather for a hearty evening dinner, often accompanied by stories and laughter that fill the room. The Beiras way is a straightforward affair, eschewing elaborate presentation in favor of robust flavors and a generous hand with olive oil.

Expect each bite to be a luscious combination of tender beef, enriched by the buttery embrace and aromatic garlic. The parsley adds a fresh note, while the coarse sea salt and freshly cracked black pepper bring out the beef's natural richness. This dish is meant to be savored slowly, with each element complementing the others, creating a satisfying and deeply flavorful experience.

Ingredients

  • 4thick beef fillet nacos — about 250 g each
  • 6 clovesgarlic — crushed
  • 60 gbutter
  • 3 tbspolive oil
  • 2 tbspflat-leaf parsley — chopped
  • 1 tbspcoarse sea salt — for the hot stone
  • to tasteblack pepper

Method

  1. Begin by preparing the beef fillet nacos. Mince 6 cloves of garlic and mix them with 1 tablespoon of coarse sea salt and a generous amount of black pepper. Rub this mixture thoroughly over the 4 thick beef fillets, ensuring all sides are well coated. Let the seasoned meat rest in the refrigerator for at least 4 hours, or ideally overnight, to allow the flavors to penetrate deeply.
  2. When ready to cook, heat 3 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the beef fillets in batches, ensuring not to overcrowd the pan. Sear each side for about 2-3 minutes until a deep brown crust forms. Remove the fillets and set aside on a plate.
  3. In the same skillet, reduce the heat to medium and add 60 g of butter. Once melted, add the remaining minced garlic and sauté until fragrant and golden, about 1 minute. Be careful not to burn the garlic as it will turn bitter.
  4. Off the heat, stir in 2 tablespoons of finely chopped flat-leaf parsley, allowing the residual heat to release its aroma. Return the skillet to the heat and pour in a splash of white wine, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate the browned bits into the sauce.
  5. Return the seared beef fillets to the skillet, nestling them into the sauce. Lower the heat to a gentle simmer, cover, and allow the meat to braise for about 10-15 minutes. The beef should be tender and give way slightly when pierced with a fork, but still retain a juicy center.
  6. Once the beef is cooked to your liking, skim any excess fat from the surface of the sauce. Taste and adjust the seasoning with additional salt and pepper if needed. Serve the Naco na Pedra hot, accompanied by crusty bread or boiled potatoes to soak up the rich, flavorful 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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