Estes bifes com molho de whisky são a combinação perfeita de sofisticação e conforto. A carne tenra, envolvida num molho cremoso com o toque fumado do whisky e o sabor dos cogumelos e azeitonas, transforma uma refeição simples num momento especial. É o prato ideal para impressionar num jantar a dois ou para celebrar um fim de semana.

Ingredientes

  • 4 Bifes da Vazia
  • Sal
  • Pimenta
  • Sumo de Limão
  • 6 Cogumelos Fatiados Frescos
  • 1 Chávena de Chá de Azeitonas Verdes Descaroçadas
  • 2 Dentes de Alho Picados
  • 4 Colheres de Sopa de Farinha de Trigo
  • Meio Copo de Whisky
  • 50gr de Manteiga
  • 1 Chávena de Chá de Natas

Preparação

  1. Temperam-se os bifes de vazia com sumo de limão, sal, alho picado e pimenta. Coloque a manteiga a derreter e deixa-se aquecer bem.
  2. Passe os bifes por farinha, e aloure ligeiramente de ambos os lados. Reserve. Na gordura que sobrou, aloure os cogumelos e as azeitonas descaroçadas.
  3. Coloque os bifes na frigideira novamente (não retire os cogumelos ou as azeitonas), adicione o whisky. Acenda o fósforo e cuidadosamente flameje, mexendo sempre a frigideira até a chama se extinguir.
  4. Quando a chame se extinguir, junte as natas e deixe apurar uns 2 minutos. Se o molho ficar seco rapidamente, acrescente um pouco de água e deixe ganhar a consistência desejada.

Ready for a dinner with a touch of drama? The English recipe is waiting below.

Steak with Whisky Sauce (Bife à Marrare)

This recipe for steak with a whisky-flambéed cream sauce is a classic Portuguese dish, often known as Bife à Marrare. It’s a truly spectacular way to prepare steak, where the theatre of flambéing in the pan is matched by the incredible depth of flavour it creates. The flash of flames burns off the alcohol in the whisky, leaving behind a subtle, smoky sweetness that beautifully enriches the creamy mushroom and olive sauce.

This is the ultimate steakhouse-style dish to make at home. The process is surprisingly quick, transforming a simple sirloin steak into something truly decadent. The key is to have all your ingredients ready, as the final steps of making the sauce come together in minutes. Lightly dusting the steaks in flour before frying helps to give them a lovely crust and also slightly thickens the final sauce.

Traditionally, this dish is served with perfectly fried potato rounds or French fries to soak up every last drop of the irresistible sauce. A simple green salad on the side would provide a fresh contrast to the richness of the meal. Remember to be very careful when flambéing; it’s best to turn off any extractor fans and remove the pan from the heat before igniting the whisky.

Ingredients

  • 4 Sirloin Steaks
  • Salt
  • Pepper
  • Juice of 1 lemon
  • 6 Fresh Mushrooms, sliced
  • 1 cup of pitted green olives
  • 2 cloves of garlic, minced
  • 4 tablespoons of plain flour
  • 1/2 cup of Whisky
  • 50g butter
  • 1 cup (240ml) of double cream

Method

  1. Season the sirloin steaks with lemon juice, salt, minced garlic, and pepper. Heat the butter in a large frying pan until it is hot and sizzling.
  2. Lightly coat the seasoned steaks in the flour, shaking off any excess. Place them in the hot pan and sear them on both sides until lightly browned but not fully cooked. Remove the steaks from the pan and set them aside.
  3. In the same pan, using the remaining fat, sauté the sliced mushrooms and green olives until they are nicely browned.
  4. Return the steaks to the pan with the mushrooms and olives. Carefully pour in the whisky. **Remove the pan from the heat**, then cautiously ignite the whisky with a long match or lighter. Gently shake the pan until the flames die out.
  5. Once the flames have extinguished, return the pan to the heat, pour in the double cream and let the sauce simmer and reduce for about 2 minutes until it has thickened slightly. If the sauce becomes too thick, you can add a small splash of water to reach your desired consistency. Serve immediately.