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Portugal · Food

Bife à Portuguesa

90 min
540 kcal
4 servings

By eatmundo · August 3, 2026

Bife à Portuguesa🇵🇹AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Bife à Portuguesa. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stir-fry94 recipes from 24 countries

A classic steakhouse staple, this dish features succulent beef seared in a rich wine and garlic-infused sauce. It is traditionally finished with tangy pickles for a perfect contrast.

According to eatmundo's ingredient comparison, the closest dish to Bife à Portuguesa from another cuisine is Gulasz Wołowy (Poland): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Slice 800g of beef into thin medallions, approximately 1cm thick.

  • 2

    Smash the 6 garlic cloves and peel them, keeping them whole for the infusion.

  • 3

    Heat 50g of lard in a heavy-bottomed frying pan over medium-high heat until it shimmers.

  • 4

    Sear the beef medallions for 2 minutes per side until golden brown and set aside on a warm plate.

  • 5

    In the same pan, toss in the garlic and 2 bay leaves, sautéing until fragrant and light golden, about 1 minute.

  • 6

    Pour in 200ml of white wine, scraping the bottom of the pan to release the delicious browned bits, and simmer until reduced by half.

  • 7

    Stir in 1 tbsp of paprika and season with salt, ensuring the sauce is smooth and aromatic.

  • 8

    Return the beef to the pan to coat thoroughly in the sauce, then garnish with 100g of sliced pickles before serving immediately.

Frequently Asked Questions

What is Bife à Portuguesa?

Bife à Portuguesa is a Portuguese beef dish prepared with garlic, bay leaf, white wine, lard, paprika, and pickles. It is typically served as a main meal in Portuguese cuisine, often accompanied by fried potatoes.

What cut of beef is best?

Use a tender cut like sirloin or rump for the best results.

Can I substitute butter for lard?

While you can use butter, lard provides the authentic, traditional depth of flavor.

Should the pickles be cooked?

No, add the pickles at the very end as a garnish to maintain their crunch.

How do I avoid overcooking?

Since the meat is thin, high heat and short timing are essential to keep it tender.

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