A delightful twist on the classic Portuguese steak, featuring a rich wine sauce and a fried egg topping.
Mash the garlic with the salt, then mix in the pepper, parsley, and bay leaf to form a paste.
Using a mortar and pestle can help blend the flavors more effectively.
Rub the paste onto both sides of the steaks and place them in a dish. Pour the wine over the steaks and marinate for at least 2 hours or overnight.
Marinating overnight enhances the flavor penetration into the meat.
Heat the butter and olive oil in a skillet over medium-high heat. Remove the steaks from the marinade and cook for 3 minutes on each side. Set aside.
Do not overcrowd the skillet to ensure even cooking.
Add the reserved marinade to the skillet, deglaze, and whisk in the cream. Simmer on low heat until the sauce thickens.
Stir continuously to prevent the cream from curdling.
In a separate pan, fry the eggs to your preferred doneness.
Use a non-stick pan for perfect fried eggs.
Plate the steaks, top each with a fried egg, and drizzle the sauce around. Serve immediately.
Garnish with a sprig of parsley for a fresh touch.
