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bife com ovo a cavalo, redefinido SERVES 6

is a combination of two popular café dishes in Lisbon: bife ovo a cavalo—steak topped with a fried egg, hence the T hiscom horseback reference—and bife à Marrare—steak in a peppercorn

cream sauce, named in honor of Marrare das Sete Portas, the luxe early-twentieth-century haunt of artists, writers, and bohemian hangers-on. I’ve gussied up the presentation by slicing the beef, coiling it on the plates, and topping it with petite quail eggs. 3 SMALL GARLIC CLOVES, THINLY SLICED THREE ¾-INCH-THICK BONELESS STRIP STEAKS (ABOUT 2½ POUNDS TOTAL) 1 TABLESPOON VEGETABLE OIL, OR MORE IF NEEDED KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 2 CUPS HEAVY CREAM 2½ TABLESPOONS DIJON MUSTARD 1 TEASPOON BLACK PEPPERCORNS, CRACKED 2 TABLESPOONS UNSALTED BUTTER 6 QUAIL EGGS OR SMALL HEN EGGS 2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES

1. Pat the garlic onto both sides of the steaks, cover with plastic wrap, and let them sit at room temperature for 30 minutes. 2. Heat the oven to warm and slip in a wire rack set on a baking sheet. 3. Heat a large skillet over medium-high heat until hot, and add the oil. Brush o the garlic from the steaks and generously

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The new portuguese table david leite  

The new portuguese table david leite