Portuguese-inspired Bitoque with Garlic Butter Rice

Ingredients

• 4 beef tenderloin steaks (150g each) (5.3 oz) 4 beef tenderloin steaks (150g each) (5.3 oz)
• 4 large eggs 4 large eggs
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 2 tablespoons white wine (30ml) 2 tablespoons white wine (30ml)
• Salt and black pepper, to taste Salt and black pepper, to taste
• For the garlic butter rice: For the garlic butter rice:
• 1 cup long-grain rice (200g) 1 cup long-grain rice (200g)
• 2 cups chicken broth (470ml) 2 cups chicken broth (470ml)
• 2 tablespoons unsalted butter (30g) 2 tablespoons unsalted butter (30g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Salt, to taste Salt, to taste

Nutrition

• Calories: 480 kcal / 2010 KJ
• Fat: 28g (Saturated Fat: 10g)
• Carbohydrates: 26g (Sugar: 1g)
• Protein: 31g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, sweet paprika, white wine, salt, and black pepper. Rub the mixture onto both sides of the steaks and let them marinate for at least 30 minutes.
2. 2.
   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the steaks and cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preference. Remove the steaks from the skillet and set them aside to rest.
3. 3.
   In the same skillet, add the remaining olive oil and fry the eggs until the whites are set but the yolks are still runny. Season the eggs with salt and pepper.
4. 4.
   For the garlic butter rice, rinse the rice under cold water until the water runs clear. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the rice and stir to coat it with the butter and garlic.
5. 5.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork before serving.
6. 6.
   Serve each steak with a fried egg on top and a generous portion of garlic butter rice on the side. Enjoy!

Treat your ingredients with care...

• Beef tenderloin steaks — For a tender and juicy result, make sure to bring the steaks to room temperature before cooking. This will ensure even cooking throughout.
• Garlic — To release the maximum flavor of garlic, mince it finely or use a garlic press. This will distribute the garlic flavor evenly in the marinade and garlic butter rice.

Tips & Tricks

• For a smokier flavor, you can add a pinch of smoked paprika to the marinade.
• If you prefer your steak well-done, cook it for an additional 1-2 minutes per side.
• To make the garlic butter rice even more flavorful, you can add a handful of chopped fresh parsley or cilantro before serving.
• If you don't have chicken broth, you can substitute it with vegetable broth or water.
• For a touch of acidity, squeeze some fresh lemon juice over the steak before serving.

Serving advice

Serve the Bitoque with a side of fresh salad or sautéed vegetables to add a refreshing element to the meal. The combination of the steak, fried egg, and garlic butter rice creates a satisfying and complete dish on its own.

Presentation advice

To present the Bitoque beautifully, place the steak on a plate, top it with the fried egg, and arrange a generous portion of garlic butter rice alongside. Garnish with a sprinkle of fresh herbs, such as parsley or chives, for an added touch of color and freshness.