Portuguese Steak
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
36
Spice
32
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Grapeseed Oil230 g
Onion (roughly chopped)110 g
Celery (roughly chopped)8 cups
Red Wine5 sprigs
Thyme (fresh)1
Bay Leaf1 tbsp
Kosher Salt16 cups
Vegetable Oil (1 gallon)2 tbsps
White Vinegar12 large
EggDirections:
1
Special equipment: a deep-fry thermometer, large stockpot and chinois For the demi-glace: Preheat the oven to 450 degrees F
2
Pour the oil into a metal roasting pan and put it in the oven for 3 to 5 minutes to heat up the pan and condition it with the oil
3
Spread the bones out in the roasting pan and cook until browned, turning the bones occasionally so they brown evenly, 30 to 45 minutes
4
Using tongs, transfer the bones to a stockpot large enough to accommodate the bones and more
5
(Use tongs so that you do not pour any fat into the stockpot; reserve the fat in the pan
6
) Add the ice water to the pot and bring to a simmer
7
Allow the stock to cook for 4 hours at a slow simmer, skimming the surface of the stock occasionally to remove any fat or impurities
8
While the stock is simmering, discard all but about 1/4 cup of the fat in the roasting pan
9
Heat the pan on the stovetop over high heat until hot
10
Add the onions and carrots and caramelize to a golden brown
11
Add the celery and cook for another 10 minutes
12
Stir in the tomato paste and cook until the tomato paste turns a brick red color (about 15 minutes), stirring regularly
13
Stir 1 cup of the red wine into the onion, carrot and celery mixture (the mirepoix) and set aside
14
After the stock has simmered for 4 hours, add the mirepoix mixture, thyme and bay leaf
15
Bring the stock back up to a simmer and continue to cook for another 2 hours
16
In a separate pot, bring the remaining 7 cups red wine to a boil and reduce by one-half
17
Strain the finished stock through a chinois and combine the strained stock with the reduced red wine
18
Bring the stock to a boil and then reduce the heat to a hard simmer
19
Reduce the stock until it's about 8 cups and thick enough to coat the back of a spoon, 30 to 45 minutes
20
Season with salt and pepper and then strain the sauce though a chinois again
21
For the French fries: Cut the potatoes (with the skins on) into batons the length of the potato (1/4 inch by 1/4 inch by 2 inches)
22
Put the cut potatoes directly into a large bucket filled with water
23
Run cold water over the cut potatoes until the water flowing over the bucket runs clear
24
In a large pot or table-top fryer, heat the oil until a deep-fry thermometer inserted in the oil registers 250 degrees F
25
Line a baking sheet with paper towels Cook the potatoes in batches just long enough to make them tender but not give them any color, 4 to 5 minutes
26
Transfer the blanched fries to the prepared pan and spread them out in a single layer to cool
27
For the poached eggs, steak and ham: Combine 8 cups water and the vinegar in a saucepan and heat to 180 degrees F
28
Poach 4 eggs at a time by cracking the eggs and gently lowering each egg into the water
29
Once the eggs have turned completely white, use a slotted spoon to gently release any eggs that are stuck to the bottom of the pan
30
Allow the eggs to cook for 3 minutes
31
Continue with the remaining eggs
32
Reheat the French fry oil to 350 degrees F (to fry the potatoes a second time just before serving)
33
While the eggs are poaching, season the steaks with the salt and pepper
34
Heat a skillet over high heat until it just begins to smoke
35
Add the grapeseed oil to the skillet followed by the steaks, making sure not to overcrowd the pan; cook in batches if you have to
36
Cook the steaks for 3 to 4 minutes on the first side, and then flip
37
Cook for another 3 to 4 minutes on the second side for medium-rare to medium steaks (depending on the thickness)
38
Remove the steaks and allow them to rest for 5 minutes
39
While the steaks are resting, sear the ham pieces in the skillet on both sides, 1 to 2 minutes on each side
40
Cook the fries in batches in the hot oil until they are golden brown and crispy, 3 to 4 minutes
41
Drain on paper towels and toss in a bowl with salt and pepper
42
To plate: Heat about 1 1/2 cups of the demi-glace in a pan and add the butter
43
Remove from the heat and stir in the butter until combined
44
Place a steak on each plate
45
Pour 1/4 cup of sauce over each steak
46
Place a piece of ham on top of the sauce and then top with 2 poached eggs
47
Top each plate with fries