Beefs Portuguese Style31 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.” - by DARMYST
Original recipe yields 6 servings
- In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
- In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
- Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.
Amount Per Serving (6 total)
- 467 cal
- 38.6 g
- 4 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"This is a traditional portuguese dish. My mom makes it all the time and she serves it 2 ways-1 as a sandwhich with fresh french rolls and butter(called a bifana) which is my favorite, and 2 served wi..." See moreth home made fries and a fried egg(this is the way they serve it in restaurants in Portugal). We marinade it a little diff, we don't use water and instead of the chili and white pepper, we use 2 small red peppers. We marinade it over night also. This is my favorite!!!"
"I was in Portugal this summer & had this dish. I have added some Balsamic vinegar to give it abit of an edge(Think they used that in Portugal, as it had a slightly sharp taste). Also they had sliced ..." See moresauted potatoe around the dish."
"This was incredibly good, but, be warned, not for the faint of heart where garlic is concerned! The first time I made this I served it with mashed potatoes and drizzled the sauce over them too. My s..." See moreon's friend said it was the best steak he'd ever had in his life, and this from an 18-year-old male! I didn't change a thing. Make sure you use good steak, and don't overcook. The total cooking time might be a bit long if you like your steak medium to medium-rare, as I do."
Blue Cheese Beef Tenderloin
Filet Mignon with Rich Balsamic Glaze
Just swipe to see more like this.