Ótima opção para um jantar de amigos. Fácil preparação, ingredientes simples e todo o sabor português: Vinho do Porto, Limão, Alho e Louro. Acompanha lindamente com batatas fritas ou esparregado.
TEMPO DE CONFEÇÃO: 20 min
INGREDIENTES:
2 Escalopes de Vitela
1 Limão
2 Folhas de Louro
4 Dentes de Alho
Flor de Sal (opcional) q.b.
2 c.s. de manteiga
Cogumelos brancos
1/2 de Vinho do Porto
PREPARAÇÃO:
Marine os bifes durante 10 min em sumo de limão e à temperatura ambiente.
Aqueça uma frigideira com 1 c.s. de manteiga e aloure os bifes (só ligeiramente).
Coloque-os num prato e reserve.
Junte a restante manteiga à frigideira e salteie os cogumelos, juntamente com as folhas de louro e os dentes de alho esmagados (com casca).
Junte o vinho do Porto (o lume tem de estar alto e a temperatura da frigideira também).
Deixe reduzir.
Coloque for de sal sobre os bifes e verta o molho.
Sirva de imediato.
Great option for a dinner with friends. Easy preparation, simple ingredients and full of portuguese flavors: Port Wine, Lemon, Garlic and Bay Lief. Goes beautifully with french fries or spinach.
RECIPE FOR: 2 people
PREPARATION TIME: 20 min
INGREDIENTS:
2 Veal escalopes
1 lemon
2 bay leaves
4 cloves of garlic
Fleur de Sel (optional) qs
2 table spoons butter
white mushrooms
Half a glass of Port Wine
PREPARATION:
Marine the steaks for 10 min in lemon juice and at room temperature.
Heat a skillet with 1 table spoon of butter and brown the steaks (only slightly).
Put them on a plate and set aside.
Add the remaining butter to the pan and saute the mushrooms, along with the bay leaves and the crushed garlic cloves (unpeeled).
Add the port wine (the heat must be high and the temperature of the pan too).
Let reduce.
Put some salt on the steaks and pour the sauce.
RECIPE FOR: 2 people
PREPARATION TIME: 20 min
INGREDIENTS:
2 Veal escalopes
1 lemon
2 bay leaves
4 cloves of garlic
Fleur de Sel (optional) qs
2 table spoons butter
white mushrooms
Half a glass of Port Wine
PREPARATION:
Marine the steaks for 10 min in lemon juice and at room temperature.
Heat a skillet with 1 table spoon of butter and brown the steaks (only slightly).
Put them on a plate and set aside.
Add the remaining butter to the pan and saute the mushrooms, along with the bay leaves and the crushed garlic cloves (unpeeled).
Add the port wine (the heat must be high and the temperature of the pan too).
Let reduce.
Put some salt on the steaks and pour the sauce.
Serve immediately.
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