Portuguese-style beef fillet steaks

    Portuguese-style beef fillet steaks

    (48)
    43saves
    30min


    52 people made this

    About this recipe: My mother-in-law gave me this recipe. Beef steaks are marinated in red wine, garlic and spices, and pan fried twice to reduce the sauce.

    Ingredients
    Serves: 6 

    • 175ml (6 fl oz) red wine
    • 4 tablespoons water
    • 10 cloves garlic, chopped
    • 1 tablespoon crushed chilli flakes
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon salt
    • 6 beef fillet steaks
    • 5 tablespoons vegetable oil

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a medium bowl, combine red wine, water, garlic, chillies, white pepper and salt. Add beef, and turn to coat evenly.
    2. In a large, heavy frying pan over medium heat, fry 3 steaks at a time for 2 minutes on each side. Set steaks aside, and drain cooking juices into the red wine mixture.
    3. Pour oil into frying pan, 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 simmer vigorously for 2 minutes so that sauce reduces slightly.
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    Reviews & ratings
    Average global rating:
    (48)

    Reviews in English (49)

    gemmahaughton
    3

    Very nice but also very garlicy, could taste it for days after.  -  16 Oct 2008

    by
    28

    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 with 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!!!  -  06 Nov 2004  (Review from Allrecipes US | Canada)

    by
    18

    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 sauted potatoe around the dish.  -  17 Oct 2003  (Review from Allrecipes US | Canada)

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