Stewed beef medallions with fried egg

Ingredients

• 2 (about 500 g)beef medallions
• 2 mediumonions
• 50 ml (1/4 cup)red wine
• to tastethyme
• to tastepepper
• to tastenutmeg
• 50 ml (1/4 cup)olive oil
• 2eggs
• 4 clovesgarlic
• to tastebay leaf
• as neededvegetable oil for frying the eggs
• to tastesalt

Instructions

1. 1

   Season the beef

   Season the beef medallions with salt, pepper, nutmeg and thyme.

2. 2

   Cook the medallions

   Add the olive oil, sliced onions, bay leaf and peeled garlic to a saucepan. Sauté over low heat, stirring occasionally, until the onions begin to turn golden. Add the medallions, drizzle over the red wine and cook over low heat for about 20 minutes.

3. 3

   Fry the eggs

   Fry the eggs in vegetable oil. Turn off the heat, transfer the eggs to a plate lined with absorbent paper and season them with salt.

4. 4

   Serve with sauce

   Put the medallions on a serving dish, top with the fried eggs and drizzle over the sauce.

What are beef medallions with fried egg?

This is a Portuguese-style pairing of tender beef, a gently cooked onion and wine sauce, and a fried egg. It draws on the familiar combination of meat and egg found in Portuguese home cooking, with the pan sauce bringing the components together.

Here, the onions soften slowly with garlic and bay before the beef simmers in red wine. The egg goes on at the end, so its rich yolk can mingle with the sauce at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 64g protein, 15g carbs, 68g fat.

The beef and eggs provide most of the protein, while the onions and wine contribute some carbohydrates. Olive oil and the oil used for frying the eggs account for much of the fat; a side of vegetables and a measured portion of potatoes or rice can round out the plate.

Building the onion sauce

Low heat: let the sliced onions soften and begin to colour gradually, stirring now and then. This helps them cook evenly without scorching in the olive oil.

Aromatics: peeled garlic and bay leaf infuse the oil and sauce as they cook. The recipe leaves the bay quantity to taste, so use a modest amount if you prefer a subtle herbal note.

Choosing and seasoning the beef

Medallions: use evenly sized pieces so they cook at a similar pace during the 20-minute simmer. The stated amount is about 500 g for two servings.

Seasoning: salt, pepper, nutmeg and thyme are added before cooking, giving the beef flavour throughout. Add the nutmeg sparingly, since its aroma can quickly stand out.

Cooking with red wine

Wine: drizzle it over the medallions after adding them to the pan, then keep the heat low as the beef cooks. The wine joins the onion juices to make the sauce.

Timing: the recipe calls for about 20 minutes over low heat. Check the beef as it cooks, since the exact time to reach your preferred doneness depends on the thickness of the medallions.

Frying the eggs

Oil: heat enough vegetable oil in a separate pan to fry the eggs, taking care when adding them to the hot oil. The recipe does not specify whether to leave the yolks runny or cook them through.

Finish: drain the fried eggs briefly on absorbent paper and season with salt. Add them to the beef just before serving so they retain their texture.

Serving the dish

Sauce: spoon or drizzle the onion and wine sauce over the beef and egg so each serving gets some. A fried egg on top makes the plate especially satisfying.

On the side: serve with boiled or roasted potatoes, rice, or crusty bread to catch the sauce. A simple green salad or cooked greens add a fresh contrast.

Recipe notes & tips

• Slice the onions evenly so they soften at roughly the same rate.
• Keep the saucepan over low heat while the beef simmers.
• Stir the onions occasionally to prevent them catching on the bottom of the pan.
• Use absorbent paper to remove excess frying oil from the eggs before serving.
• Taste the sauce before serving and adjust the seasoning if needed.

Variations

• Add mushrooms: sauté sliced mushrooms with the onions for an earthier sauce.
• Use white wine: swap in the same amount of white wine for a lighter-tasting sauce.
• Add paprika: season the beef with a little paprika alongside the listed spices.
• Serve with rice: spoon the sauce over cooked rice to make the plate more substantial.
• Add greens: serve with wilted spinach or steamed green beans for a fresh side.

Common mistakes to avoid

• Too much heat: the onions can scorch before softening; keep the hob low and stir occasionally.
• Uneven medallions: pieces of different thickness may cook at different speeds; check each one as it simmers.
• Overcooking the beef: the stated 20 minutes is approximate; check for your preferred doneness as it cooks.
• Crowding the egg pan: eggs may be harder to handle if packed together; fry them with enough room.
• Skipping the drain: excess oil can make the eggs greasy; rest them briefly on absorbent paper.

How to store

Refrigerate leftover beef and sauce in a sealed container and use within 2 days. Reheat gently in a saucepan until piping hot; fry fresh eggs for serving, as fried eggs are best eaten straight away.

Frequently asked questions