Pica-Pau (Portuguese Beef Bites)

Ingredients

• 600 g beef sirloin, cut into 2 cm cubes
• 3 tbsp olive oil
• 30 g butter
• 4 garlic, thinly sliced
• 2 bay leaf
• 1 tsp paprika
• 2 tsp Dijon mustard
• 1 tbsp piri piri sauce
• 1½ dl beer
• 6 pickled gherkin, sliced into rounds
• 100 g green olives, drained
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• ¾ tsp salt
• ½ tsp black pepper

Method

1. 1.

   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.

   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.

   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.

   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.

5. 5.

   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.

   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.