Sei que tem um interesse particular pelos pratos de carne da cozinha portuguesa, especialmente aqueles que combinam tradição e conforto. Este lombo de vaca gratinado com cogumelos é um excelente exemplo disso: uma receita elegante e cheia de sabor, que transforma um bife com cogumelos num prato de forno cremoso e irresistível, perfeito para uma ocasião especial.
Ingredientes (4 Pessoas)
- 150 gr de cogumelos frescos
- 1 lombo de vaca com cerca de 1,5 kg cortado em cubos
- sal
- pimenta
- 30 gr de margarina
- 1 cebola
- 1 dl de vinho branco
- 2 dl de natas
- pão ralado de ervas
Preparação
- Lave os cogumelos, seque-os e corte-os em lâminas.
- Tempere os bifes com sal e pimenta.
- Ligue o forno a 200º C.
- Leve ao lume uma frigideira com a margarina, deixe-a aquecer, junte os cubos de lombo de vaca e deixe-os cozinhar de ambos os lados deixando-os mal passados.
- Retire-os e coloque-nos num pírex de forno.
- Junte os cogumelos à frigideira de fritar os cubos de vaca e deixe-os cozinhar até ficarem secos e douradinhos.
- Adicione a cebola picada e deixe cozinhar durante 1 minuto, mexendo de vez em quando.
- Junte então o vinho, deixe ferver, adicione as natas, tempere de sal e pimenta e deixe cozinhar até ficar um molho grosso.
- Deite o molho anterior sobre a carne e polvilhe com bastante pão ralado de ervas.
- Leve ao forno até ficar bem douradinho.
- Retire e sirva.
From our Portuguese kitchen to yours, here is a taste of pure indulgence.
Gratinated Beef Loin with Mushrooms
Knowing your appreciation for classic Portuguese meat dishes like Bifinhos de Cebolada, this recipe for Gratinated Beef Loin with Mushrooms offers a more modern and elegant, yet equally comforting, alternative. It’s a sophisticated dish that feels special enough for a dinner party but is surprisingly straightforward to prepare for a weeknight meal.
The method is a masterclass in building flavour. The beef is quickly seared to keep it rare and juicy, then set aside. A rich, creamy sauce is then created in the same pan, capturing all the delicious caramelised bits left behind by the meat. This sauce, infused with mushrooms, onion, white wine, and cream, is poured over the beef, which is then topped with herbed breadcrumbs and baked to golden, crispy perfection. The result is a beautiful dish with layers of flavour and texture—tender beef, a velvety sauce, and a crunchy topping.
Serve this with creamy mashed potatoes to soak up the delicious sauce, or a simple green salad for a lighter accompaniment.
Ingredients (Serves 4)
- 150g fresh mushrooms
- 1.5kg beef loin or sirloin, cut into cubes
- Salt
- Freshly ground black pepper
- 30g margarine or butter
- 1 onion
- 100ml white wine
- 200ml double cream (heavy cream)
- Herbed breadcrumbs
Method
- Wash, dry, and slice the mushrooms.
- Season the beef cubes with salt and pepper.
- Preheat the oven to 200°C (180°C Fan / Gas Mark 6).
- Heat the margarine or butter in a frying pan. When hot, add the beef cubes and sear on all sides, leaving them rare on the inside.
- Remove the beef from the pan and arrange it in an ovenproof gratin dish.
- In the same pan used to cook the beef, add the sliced mushrooms and cook until they are dry and golden.
- Add the finely chopped onion and cook for another minute, stirring occasionally.
- Pour in the white wine and let it bubble and reduce slightly. Add the cream, season with salt and pepper, and cook until the sauce has thickened.
- Pour the sauce over the beef in the gratin dish and sprinkle generously with the herbed breadcrumbs.
- Bake until the topping is golden brown and crisp.
- Remove from the oven and serve immediately.