Beef sirloin the Portuguese way: surrounded by slices of crispy potato and topped with a fried egg – traditional, but totally optional! Seared in butter and finished off in a sherry and paprika sauce for extra flavour and indulgence.
Bife à Portuguesa
Bife à Portuguesa
with roast potato crisps, green bean salad & a smoky sherry reduction
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Beef
- Beef Stock
- Cape Herb & Spice Smoked Paprika
- Free-Range Beef Sirloin
- Garlic Clove
- Green Beans
- Green Leaves
- Onion
- Potato
- Sherry
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
- Butter (optional)
- Paper Towel
CRISP THOSE TATERS!
Preheat the oven to 200°C. Place the potato slices on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and crispy, flipping halfway.
GREEN BEANS & GREEN LEAVES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. On completion, transfer to a bowl and set aside. Once cooled, toss together with the rinsed green leaves, a drizzle of olive oil, and some seasoning. Set aside until serving.
SEAR THE STEAK
When the potatoes reach the halfway mark, pat the steak dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Add a knob of butter (optional) and fry for 1-2 minutes per side until browned but not completely cooked through. Remove from the pan and set aside.
SHERRY REDUCTION
Return the pan to a medium-high heat with another drizzle of oil. When hot, sweat the sliced onion for 2-3 minutes until soft. Add the grated garlic and fry for a minute until fragrant, shifting constantly. Stir in the sherry, 30ml of water, the stock, and the smoked paprika. Simmer for 4-5 minutes until slightly reduced. Then, place the steak in the pan and reduce the heat to low. Simmer for 2-3 minutes, continuously basting the steak in the sauce, until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Return the slices to the pan and toss to coat.
OPTIONAL FRIED EGG
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. Crack in 1 egg and fry until cooked to your preference. (We like the yolk runny and the white just set!) Remove from the heat and season to taste.
TIME TO DINE!
Lay the saucy steak slices on a plate and top with spoonfuls of sherry onions. Side with the roast potato crisps and green bean salad. Place the fried egg on top (if used) and generously drizzle the whole meal with the rest of the sherry reduction. Take a seat, Chef!
Potato - 200g
Green Beans - 100g
Green Leaves - 20g
Free-Range Beef Sirloin - 160g
Onion - 1
Garlic Clove - 1
Sherry - 60ml
Beef Stock - 5ml
Cape Herb & Spice Smoked Paprika - 5ml
CRISP THOSE TATERS!
Preheat the oven to 200°C. Place the potato slices on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and crispy, flipping halfway.
GREEN BEANS & GREEN LEAVES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. On completion, transfer to a bowl and set aside. Once cooled, toss together with the rinsed green leaves, a drizzle of olive oil, and some seasoning. Set aside until serving.
SEAR THE STEAK
When the potatoes reach the halfway mark, pat the steak dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Add a knob of butter (optional) and fry for 1-2 minutes per side until browned but not completely cooked through. Remove from the pan and set aside.
SHERRY REDUCTION
Return the pan to a medium-high heat with another drizzle of oil. When hot, sweat the sliced onion for 3-4 minutes until soft. Add the grated garlic and fry for a minute until fragrant, shifting constantly. Stir in the sherry, 60ml of water, the stock, and the smoked paprika. Simmer for 6-7 minutes until slightly reduced. Then, place the steak in the pan and reduce the heat to low. Simmer for 3-4 minutes, continuously basting the steak in the sauce, until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Return the slices to the pan and toss to coat.
OPTIONAL FRIED EGGS
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. Crack in 2 eggs and fry until cooked to your preference. (We like the yolk runny and the white just set!) Remove from the heat and season to taste.
TIME TO DINE!
Lay the saucy steak slices on plates and top with spoonfuls of sherry onions. Side with the roast potato crisps and green bean salad. Place the fried eggs on top (if used) and generously drizzle the whole meal with the rest of the sherry reduction. Take a seat, Chef!
Potato - 400g
Green Beans - 200g
Green Leaves - 40g
Free-Range Beef Sirloin - 320g
Onion - 1
Garlic Clove - 1
Sherry - 120ml
Beef Stock - 10ml
Cape Herb & Spice Smoked Paprika - 10ml
CRISP THOSE TATERS!
Preheat the oven to 200°C. Place the potato slices on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and crispy, flipping halfway.
GREEN BEANS & GREEN LEAVES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. On completion, transfer to a bowl and set aside. Once cooled, toss together with the rinsed green leaves, a drizzle of olive oil, and some seasoning. Set aside until serving.
SEAR THE STEAK
When the potatoes reach the halfway mark, pat the steak dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Add a knob of butter (optional) and fry for 1-2 minutes per side until browned but not completely cooked through. Remove from the pan and set aside.
SHERRY REDUCTION
Return the pan to a medium-high heat with another drizzle of oil. When hot, sweat the sliced onion for 3-4 minutes until soft. Add the grated garlic and fry for a minute until fragrant, shifting constantly. Stir in the sherry, 60ml of water, the stock, and the smoked paprika. Simmer for 6-7 minutes until slightly reduced. Then, place the steak in the pan and reduce the heat to low. Simmer for 3-4 minutes, continuously basting the steak in the sauce, until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Return the slices to the pan and toss to coat.
OPTIONAL FRIED EGGS
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. Crack in 2 eggs and fry until cooked to your preference. (We like the yolk runny and the white just set!) Remove from the heat and season to taste.
TIME TO DINE!
Lay the saucy steak slices on plates and top with spoonfuls of sherry onions. Side with the roast potato crisps and green bean salad. Place the fried eggs on top (if used) and generously drizzle the whole meal with the rest of the sherry reduction. Take a seat, Chef!
Potato - 400g
Green Beans - 200g
Green Leaves - 40g
Free-Range Beef Sirloin - 320g
Onion - 1
Garlic Clove - 1
Sherry - 120ml
Beef Stock - 10ml
Cape Herb & Spice Smoked Paprika - 10ml
CRISP THOSE TATERS!
Preheat the oven to 200°C. Place the potato slices on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. (Use two trays if necessary.) Roast in the hot oven for 35-40 minutes until cooked through and crispy, flipping halfway.
GREEN BEANS & GREEN LEAVES
Place a large, nonstick pan over a medium-high heat with a drizzle of oil and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. On completion, transfer to a bowl and set aside. Once cooled, toss together with the rinsed green leaves, a drizzle of olive oil, and some seasoning. Set aside until serving.
SEAR THE STEAKS
When the potatoes reach the halfway mark, pat the steaks dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Add a knob of butter (optional) and fry for 1-2 minutes per side until browned but not completely cooked through. Remove from the pan and set aside.
SHERRY REDUCTION
Return the pan to a medium-high heat with another drizzle of oil. When hot, sweat the sliced onion for 4-5 minutes until soft. Add the grated garlic and fry for a minute until fragrant, shifting constantly. Stir in the sherry, 100ml of water, the stock, and the smoked paprika. Simmer for 8-10 minutes until slightly reduced. Then, place the steaks in the pan and reduce the heat to low. Simmer for 4-5 minutes, continuously basting the steaks in the sauce, until cooked through to your preference. (The time this takes will depend on the thickness of the steaks.) Remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Return the slices to the pan and toss to coat.
OPTIONAL FRIED EGGS
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. Crack in 4 eggs and fry until cooked to your preference. (We like the yolk runny and the white just set!) Remove from the heat and season to taste.
TIME TO DINE!
Lay the saucy steak slices on plates and top with spoonfuls of sherry onions. Side with the roast potato crisps and green bean salad. Place the fried eggs on top (if used) and generously drizzle the whole meal with the rest of the sherry reduction. Take a seat, Chef!
Potato - 800g
Green Beans - 400g
Green Leaves - 80g
Free-Range Beef Sirloin - 640g
Onion - 2
Garlic Clove - 2
Sherry - 240ml
Beef Stock - 20ml
Cape Herb & Spice Smoked Paprika - 20ml
Woolies Products in this dish
