Jul 09 2026
Restaurants›Campino Restaurant›Bife Angus Na Brasa Recipe

Bife Angus Na Brasa Recipe

Inspired by Campino Restaurant
Time1h
Serves2

Angus tenderloin steak served with greatened potatoes and bacon in a madeira reduction wine sauce

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Ingredients

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Steak

Greatened Potatoes

Madeira Reduction Sauce

Method

Preparing the Steak

  1. 1

    Marinate the Steak

    Rub the Angus tenderloin steaks with olive oil, salt, and black pepper. Let them sit at room temperature for about 30 minutes.

  2. 2

    Grill the Steak

    Preheat your grill to high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let rest for 5 minutes before serving.

Preparing the Greatened Potatoes

  1. 3

    Cook the Potatoes

    Peel and dice the potatoes into cubes. In a pot, boil salted water and cook the potatoes until fork-tender, about 10-15 minutes. Drain and set aside.

  2. 4

    Cook the Bacon

    In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and crumble. Reserve some bacon drippings in the skillet.

  3. 5

    Combine Ingredients

    In the same skillet with the reserved bacon drippings, add the cooked potatoes and toss them with butter, crumbled bacon, parsley, salt, and black pepper. Cook for an additional 5 minutes to allow flavors to meld.

Making the Madeira Reduction Sauce

  1. 6

    Sauté Shallots

    In a saucepan over medium heat, melt 2 tablespoons of butter. Add the minced shallots and sauté until translucent, about 2-3 minutes.

  2. 7

    Add Wine and Broth

    Pour in the Madeira wine and beef broth. Increase the heat to high and bring to a boil. Reduce heat to a simmer and let it reduce by half, about 10-15 minutes.

  3. 8

    Season the Sauce

    Season the sauce with salt and black pepper to taste. Strain if desired to remove shallots, and return to heat to thicken slightly.

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