Pica-Pau (Portuguese Beef Bites)

Method

1. 1
   • beef sirloin600 g
   • salt¾ tsp
   • black pepper½ tsp

   Dry and season the beef — Pat the beef cubes completely dry and season them with the salt and black pepper. Leave them at room temperature for 10 minutes so they sear rather than steam.

2. 2
   • beef sirloin600 g
   • olive oil3 tbsp

   Sear in two batches — Heat 2 tbsp of the olive oil in a wide heavy frying pan over high heat until it shimmers. Sear the beef in two batches, about 90 seconds each, turning once, until deeply browned outside but still pink within; lift onto a plate.

3. 3
   • olive oil3 tbsp
   • butter30 g
   • garlic4
   • bay leaf2
   • paprika1 tsp

   Perfume the fat with garlic — Lower the heat to medium and add the butter, the remaining olive oil, the sliced garlic, the bay leaves and the paprika. Cook for about a minute, stirring, until the garlic turns pale gold and smells sweet — do not let it brown.

4. 4
   • Dijon mustard2 tsp
   • piri piri sauce1 tbsp
   • beer1½ dl

   Deglaze with beer — Pour in the beer and scrape the base of the pan clean, then stir in the mustard and the piri piri sauce. Simmer for about 4 minutes, until the sauce has reduced by half and coats the back of a spoon.

   ⏱4 min
5. 5
   • beef sirloin600 g
   • olive oil3 tbsp
   • piri piri sauce1 tbsp
   • pickled gherkin6
   • lemon juice1 tbsp

   Glaze the beef in the sauce — Return the beef and any juices from the plate to the pan along with the olives and gherkins. Toss over medium heat for 1-2 minutes, just long enough to warm the meat through and glaze it in the sauce.

6. 6
   • piri piri sauce1 tbsp
   • fresh parsley2 tbsp
   • lemon juice1 tbsp

   Finish with lemon and parsley — Take the pan off the heat, squeeze over the lemon juice and scatter with the parsley. Let it stand for 2 minutes so the sauce settles and thickens, then tip everything onto a warm shallow dish and serve with cocktail sticks.

   ⏱2 min