Bitoque (Portuguese Steak and Egg)

Ingredients

• 4 thin-cut sirloin or rump steaks, about 5 oz each
• 4 garlic cloves, thinly sliced
• 3 tbsp olive oil
• 1 bay leaf
• 1/2 cup dry white wine
• 1 tsp Dijon mustard
• 2 tbsp butter
• 4 large eggs
• Salt and black pepper, to taste
• Frozen french fries, cooked according to package, to serve
• Cooked white rice, to serve

Before you cook

• Pat the steaks dry and season both sides with salt and pepper.
• Thinly slice the garlic.
• Cook the french fries according to the package instructions and keep them warm.

Steps

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced garlic and bay leaf and cook for 30 seconds until fragrant.
3. Add the steaks to the skillet and sear for 2 minutes per side for medium-rare.
4. Transfer the steaks to a plate and tent with foil.
5. Pour the white wine into the hot skillet and let it bubble for 1 minute, scraping up the browned bits.
6. Whisk the mustard into the sauce and simmer for 1 minute until slightly thickened.
7. Remove the skillet from the heat and swirl in the butter until the sauce is smooth.
8. Season the sauce with salt and pepper and discard the bay leaf.
9. Wipe out a nonstick pan and fry the eggs over medium heat with no added fat until the whites are set and the yolks are still runny, about 3 minutes.
10. Season the egg whites with salt and the yolks with a little black pepper.
11. Set each steak on a plate and spoon the mustard sauce over it.
12. Top each steak with a fried egg.
13. Serve immediately with the fries and rice alongside.