Portuguese Steak
List of Ingredients
4 beef tenderloin steaks, sliced about 3/4 inch thick
8 thin slices presunto ham or prosciutto or other lean smoked ham
1/4 cup dry red wine
4 large garlic cloves, 2 crushed with a cleaver or knife, and cut 2 lenghtwise into halves
2 Tbs olive oil
2 Tbs butter
1 Tbs red wine vinegar
1 tsp salt
1 tsp ground black pepper
1 large bay leaf, crumbled
2 tsp parsley, chopped finely
1 tsp fresh lemon juice
1 lemon cut into 8 wedges
Recipe
Preheat the oven to 250 degrees. Mash the crushed garlic and vinegar, salt and ground pepper with a mortar and pestle or in a bowl with a back of a spoon. Using your fingers, rub the paste into the steaks, pressing it firmly into both sides of the meat. In a skillet, melt the butter in the olive oil over moderate heat. When the foam has almost subsided, add the garlic halves, bay leaf and cook for 1 minute, stirring constantly. Then using a slotted spoon, remove and discard the garlic and bay leaf. Add the steaks and cook for about 2 to 3 minutes on each side, turning them with tongs, and regulating the heat so that they color quickly and evenly. The steaks should be well browned, but still pink inside. Transfer the steaks to individual baking dishes or fairly deep plates and keep them warm in the oven. Add the slices of ham to the fat remaining in the skillet and cook over high heat, turning them frequently for 1 to 2 minutes. With the tongs, place 2 slices of ham on each steak. Pour off all but a thin film of fat from the skillet, add the wine and lemon juice and bring to a complete boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Pour the sauce over the steaks, sprinkle them with parsley and garnish each serving with lemon wedges. Serve at once.
Serves 4.
|
|
member logon
