By Edu Costa − On Tuesday, October 24, 2017, 6 years ago in
Beef Recipes
4 out of 5 with 19 ratings
comments: 0 - views: 33110
This recipe combines beer and steak into one delicious combination with a fried egg on top and French fried potatoes on the side.
| Preparation time | 15 min |
| Cooking Time | 40 min |
| Ready In | 55 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 lb of thin cut veal or beef steaks1/2 cup of butter2 tablespoons of butter2 teaspoons of garlic puree2 bay leaves2 teaspoons of French classic mustard1 cup of beer1 cup of table cream4 eggs2 egg yolksSalt (to taste)Pepper (to taste)
Get Portuguese ingredients 
Directions
- Sprinkle the steaks on both sides with salt and pepper.
- Over medium to high heat, fry the steaks on both sides in a skillet with 2 tablespoons of butter (fry it from medium rare to medium well).
- Place steaks aside and keep them warm.
- In another skillet, heat half of the butter and the garlic puree until it turns light brown.
- Add remaining butter, the bay leaves and mustard and bring to a boil without stopping whisking.
- Add the beer and bring to a boil again to evaporate the alcohol (around 5 minutes boiling).
- Whisk the cream and egg yolks seasoned with salt and pepper and add it to the sauce.
- Turn the heat to low and keep whisking the sauce without stopping.
- Check seasoning, adding more salt and pepper if necessary.
- Turn off the heat when you get a homogenized sauce (do not overcook or you will get a sauce with small chunks of egg in it).
- Serve the steaks in deep warmed plates with plenty of sauce, the fried egg on top and some crispy french-fried potatoes on the side.
Recipe & Photo Credit: sundayflavors.blogspot.ca
There are no comments for this recipe.
You might also like:
Watch Nancy step by step on this video to learn how to make this delicious Portuguese octopus stew.
The Island of São Jorge in the Azores, is home to one of the richest and most elaborate cheeses on Earth, São Jorge cheese.
Learn how to make Portuguese peas and chouriço with Angela from Angela Castro- The Olive Branch.