O Bitoque é mais do que um simples bife com ovo a cavalo; é uma instituição nacional em Portugal, um prato que se encontra em todos os cafés e restaurantes, amado por todos pela sua simplicidade reconfortante. A combinação do bife tenro, a batata frita estaladiça e a gema do ovo a escorrer sobre a carne, tudo unido por um molho rico e delicioso, é a definição de comida de conforto à portuguesa.

Ingredientes (4 Pessoas)

  • 4 bifes de vaca
  • 800 gr de batatas
  • 3 dentes de alho
  • 4 ovos
  • 33 cl de cerveja
  • 2 dl de natas
  • 2 dl de leite
  • 2 colheres de sopa de azeite
  • 1 colher de sopa de manteiga
  • 1 colher de sopa bem cheia de mostarda
  • sal
  • pimenta
  • azeite ou óleo para fritar

Preparação

  1. Arranje os bifes e tempere-os com sal e pimenta.
  2. Descasque e lave as batatas, corte-as em palitos e leve-as a fritar em azeite ou óleo.
  3. Entretanto, leve uma frigideira ao lume, junte o azeite e a manteiga, deixe aquecer, adicione os dentes de alho lavados e com a casca, junte depois os bifes e deixe-os fritar a gosto de ambos os lados.
  4. Retire e reserve os bifes em local quente.
  5. Adicione a cerveja à mesma frigideira com a gordura de fritar os bifes e deixe ferver durante 5 minutos.
  6. Junte depois a mostarda, o leite e as natas e deixe cozinhar, mexendo até engrossar.
  7. Estrele os ovos num pouco de azeite ou óleo.
  8. Sirva os bifes regados com o molho da frigideira, disponha por cima os ovos e acompanhe com as batatas fritas.

Ready for Portugal’s most iconic steak dish? Here is the English version below.

Bitoque with Special Sauce

The Bitoque is arguably Portugal’s most beloved and iconic steak dish, a staple of every tasca (local tavern) and café. It’s the ultimate comfort food, a satisfying plate that consists of a pan-fried steak, a mountain of french fries, and, crucially, a fried egg on top. This recipe features a “special sauce,” a creamy and flavourful gravy made in the same pan used to cook the steaks, capturing all the delicious caramelised bits.

The magic of the Bitoque lies in its perfect combination of simple components. The steak is traditionally thin and tender, the fries are crispy, and the egg is fried sunny-side up, so the yolk remains runny, creating a second, natural sauce when broken over the meat. The pan sauce, often a creamy blend of beer, cream, and mustard, ties everything together. It’s a dish that’s both humble and deeply satisfying.

For the most authentic experience, don’t be shy about dipping your fries into the combination of runny egg yolk and creamy pan sauce—it’s an essential part of the enjoyment! While this recipe uses beef, it’s also common to find Bitoque made with pork loin.

Ingredients (Serves 4)

  • 4 thin beef steaks
  • 800g potatoes
  • 3 cloves of garlic
  • 4 eggs
  • 330ml beer
  • 200ml double cream (heavy cream)
  • 200ml milk
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 heaping tbsp mustard (e.g., Dijon)
  • Salt
  • Freshly ground black pepper
  • Olive oil or vegetable oil, for frying

Method

  1. Season the steaks with salt and pepper.
  2. Peel and wash the potatoes, cut them into fries (palitos), and fry them in hot olive oil or vegetable oil until golden and crisp.
  3. Meanwhile, heat the 2 tablespoons of olive oil and the butter in a large frying pan over medium-high heat. Add the unpeeled, washed garlic cloves. Add the steaks and pan-fry them to your liking on both sides.
  4. Remove the steaks and keep them warm.
  5. Pour the beer into the same pan, scraping up any browned bits from the bottom. Let it boil for 5 minutes.
  6. Stir in the mustard, milk, and cream. Continue to cook, stirring, until the sauce has thickened.
  7. In a separate pan, fry the eggs in a little oil until the whites are set and the yolks are still runny.
  8. Serve the steaks drizzled with the pan sauce, place a fried egg on top of each one, and accompany with the french fries.