Portuguese Style Beef Tenderloin Recipes

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BEEFS PORTUGUESE STYLE



Beefs Portuguese Style image

This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.

Provided by DARMYST

Categories     World Cuisine Recipes     European     Portuguese

Time 30m

Yield 6

Number Of Ingredients 8

¾ cup red wine
¼ cup water
10 cloves garlic, chopped
1 tablespoon chile paste
½ teaspoon white pepper
½ teaspoon salt
6 (4 ounce) beef tenderloin steaks
⅓ cup vegetable oil

Steps:

  • In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
  • In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
  • Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 4 g, Cholesterol 80.5 mg, Fat 38.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 12.6 g, Sodium 271.9 mg, Sugar 0.7 g

MOM'S PORTUGUESE BEEF STEW



Mom's Portuguese Beef Stew image

This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.

Provided by dolcevita

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 6

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour
8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 pinch paprika
½ fresh tomato, chopped
1 cup white wine
1 cup water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 (14.5 ounce) can green beans, drained

Steps:

  • Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
  • Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 37.9 g, Cholesterol 64.9 mg, Fat 12 g, Fiber 6.5 g, Protein 27.4 g, SaturatedFat 3.4 g, Sodium 279.1 mg, Sugar 6.3 g

TENDER PORTUGUESE STEAK



Tender Portuguese Steak image

Make and share this Tender Portuguese Steak recipe from Food.com.

Provided by ellie_

Categories     Steak

Time 1h

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon red wine vinegar
1 garlic clove, minced
2 (8 ounce) beef tenderloin steaks (1 inch thick)
salt
pepper
1 tablespoon butter
1 tablespoon olive oil
1/2 cup red wine
1 1/2 teaspoons tomato paste
2 tablespoons butter, cut into pieces, room temperature
2 slices prosciutto, chopped
2 tablespoons parsley

Steps:

  • In a small bowl combine vinegar and garlic. Let stand 10 minutes.
  • Pat steaks dry and then sprinkle with salt and pepper on both sides.
  • Rub vinegar mixture into steaks. Let stand at room temperature for 10 minutes (or cover with plastic wrap and refrigerate for up to one hour).
  • In a skillet over medium heat melt butter with oil.
  • Add steaks and cook to desired doneness (5-10 minutes per side). Transfer steaks to plates and cover with foil to keep warm.
  • Pour off fat from skillet.
  • Put skillet on high heat and stir in wine, scraping up browned bits. Boil for 3 minutes or unti it is syrupy.
  • Whisk in tomato paste. Remove from heat.
  • Whisk in remaining 2 tablespoons butter (1 piece at a time), incorporating in sauce.
  • Stir in prosciutto and parsley.
  • Spoon sauce over steaks.

PORTUGUESE MARINATED BEEF (CACIOLA)



Portuguese Marinated Beef (Caciola) image

This recipe can be served either like a stew, with potatoes and a vegetable, or the meat can be shredded and served on a bun.

Provided by threeovens

Categories     Very Low Carbs

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs stewing beef, cut into 1 inch cubes
1/2 teaspoon dried red pepper flakes
1 medium onion, sliced thin
3 garlic cloves, crushed
2 bay leaves
2 tablespoons olive oil
2 cups dry red wine
1 teaspoon paprika
1/4 teaspoon allspice
salt & freshly ground black pepper

Steps:

  • Combine all the ingredients in a plastic freezer bag and marinate overnight.
  • Cook, over low heat, in a large skillet, Dutch oven, or crock pot until meat is tender, about 1 1/2 hours or 5 hours, on low, for crock pot.
  • Shred meat and serve on buns, or leave pieces whole and serve with boiled potatoes and a vegetable.

CACOILA (PORTUGUESE STEWED BEEF)



Cacoila (Portuguese Stewed Beef) image

This tender Portuguese stewed beef in a rich, flavorful red wine sauce is toooooo good! It's named after the clay pot in which the stew is cooked. The pot is typically soaked overnight, then the meat is cooked at very low heat for about 7 hours. This version takes less time, is very easy, and leftovers are wonderful (recipe is easily doubled). This can be served over rice or pasta, or with small boiled white potatoes. Prep time includes overnight marinating.

Provided by EdsGirlAngie

Categories     Stew

Time 12h

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs stewing beef, cubed
1/2 teaspoon crushed red pepper flakes
1 medium onion, sliced
3 teaspoons dried parsley
2 cloves garlic, chopped
2 bay leaves
1 tablespoon butter
1 cup red table wine
1 (8 ounce) can tomato sauce

Steps:

  • The day before cooking, marinate meat with crushed red peppers in a plastic bag or covered dish, overnight.
  • Place onion slices, parsley, garlic and bay leaf in the bottom of a large heavy Dutch oven.
  • Place meat on top, dot with butter, and pour combined wine and tomato sauce over all.
  • Bring to a boil, then cover and simmer over very low heat for 3 to 4 hours, until meat is very tender and sauce is thickened.
  • Serve with pasta, rice or boiled white potatoes.

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