Dish: Bife A Portuguesa

This is one variation of a popular Portuguese dish, served traditionally with fried potatoes placed in a ring around the meat.

Recipe

1 medium onion, finely chopped.
1 garlic clove, crushed.
6 tablespoons butter.

1 tablespoon olive oil.

1 bay leaf, crumbled.

7 tablespoons chopped fresh parsley.

2 tablespoons tomato puree.

1 cup port wine.
Salt, pepper to taste.

4 club, chuck, or rib steaks, about three-quarters, pound each, cut about a three-quarters inch thick.

Juice of 1 large lemon.

8 slices prosciutto or other thinly-smoked ham.

The Cooking

Saute the onion and garlic in 2 teaspoons of butter and the oil in a small saucepan or skillet until tender. Stir in the bay leaf and 3 tablespoons of parsley and then the tomato puree. Cook, stirring, for one minute. Add the wine, salt, and pepper and cook slowly, uncovered, for 15 minutes. Meanwhile, fry the steaks in the remaining 4 teaspoons of butter and the lemon juice for about 4 minutes on each side, or to the desired degree of doneness. To serve, place the slices of yam over the hot steaks and pour the sauce over them. Sprinkle with the remaining 4 teaspoons of parsley.