Bitoque Recipe

Heat Oil and Butter

In a saucepan over medium heat, add the olive oil and 1 tablespoon of butter.

Once the butter has melted, add the minced garlic cloves and sauté for about 1-2 minutes until fragrant.

Pour in the beef stock and bring it to a gentle simmer, allowing it to reduce by half, which should take around 10-15 minutes.

Add the fresh thyme, salt, and black pepper to the sauce, and let it simmer for another 2-3 minutes.

Once reduced, remove the saucepan from heat and stir in the remaining tablespoon of butter until melted. Set aside.

Season the shell steaks generously with salt and black pepper on both sides.

In a large skillet over medium-high heat, add a tablespoon of olive oil.

Once the skillet is hot, add the shell steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Remove the steaks from the skillet and let them rest for a few minutes.

In the same skillet used for the steaks, reduce the heat to medium and crack the eggs into the skillet, cooking them sunny side up.

Cook the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny.

On a plate, arrange the cooked shell steak and top it with a sunny side up egg.

Drizzle the garlic demi sauce generously over the steak and egg.

Serve immediately and enjoy your Bitoque!