🇵🇹 Portugal · Food
Bife à Portuguesa
By eatmundo · August 3, 2026
🇵🇹 PTA 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.
Ingredients
check them off as you prepareHow 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 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.
🇵🇹 PTMundo Match
Dishes across the world that share Bife à Portuguesa's core ingredients.
