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Portuguese Steak, Egg & Chips

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This almost doesn’t qualify for being a recipe, since there are so few ingredients.  But a well made Steak, Egg & Chips is so much more than the sum of its ingredients.


Portuguese Steak, Egg & Chips
Serves 4

–  500gms piece fillet, not thin end, cut into 4 medallions
–  6 cloves garlic
–  2 tbsp De Rustica Olive Oil
–  1/4tsp cracked black pepper
–  200mls white wine, dry white
–  60gms butter
–  150mls cream
–  70mls milk

Cut your piece of fillet into 4 medallions.  Then between two sheets of grease proof paper flatten the steaks one at a time until they are about 1cm thick, a rolling pin works well.  Now in a dish large enough to marinade add the wine, garlic, olive oil and black pepper – now add the flattened steaks.  Marinade for about 20-minutes, minimum 10-minutes.  In a heavy based saucepan, heat half the butter and the olive oil.  When it is hot, remove the steaks from the marinade being careful to remove any pieces of garlic and as much liquid as possible.  The steaks should brown so dont over crowd the pan.  Allow the steaks to cook about 2-minutes before flipping them.  At this stage remove the garlic from the wine and add it to the pan, once the garlic has begin to cook, 2-minutes remove the steaks and set them aside somewhere warm.  Now add the marinade to the pan and allow it to reduce, making sure you loosen all the yummy bits.  Now add the cream, milk and parsley to the pan and allow it to reduce, just before adding the steaks back to the pan add the last half of the cold butter and stir it in.  Add the steaks and remove from the heat.

Serve topped with a fried egg and with some home made potato chips to absorb all the yummy garlicky sauce.

One Comment

  1. Francois Rousseau

    Gave it a try and it was delish!

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