Meat dishes
Prego no pão with garlic butter
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A thin, quickly pan-fried beef steak in a roll with garlic and pan butter. This plain Portuguese home version has no cheese, ham or fried egg, distinguishing it from richer prego variations.
Timing
- Preparation: about 15 minutes
- Frying: about 15 minutes for two batches
- Total time: about 30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 475 kcal
- Protein
- ≈ 41.8 g
- Carbohydrates
- ≈ 43.5 g
- Fat
- ≈ 13.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 600 g raw beef rump and all garlic butter and olive oil. Bread and mustard are included; cheese and fried egg are excluded.
Quantity assumptions and ingredient mapping
- 600 g tender beef rump in four thin steaks · ≈ 600.0 g · Assumed quantity / reference product
- 16 g garlic · ≈ 16.0 g · Assumed quantity / reference product
- 30 g butter · ≈ 30.0 g · Assumed quantity / reference product
- 10 ml olive oil · ≈ 9.1 g · Assumed quantity / reference product
- 4 white rolls, about 320 g total · ≈ 320.0 g · Assumed quantity / reference product
- 20 g medium-hot mustard · ≈ 20.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g tender beef rump in four thin steaks
- 16 g garlic
- 30 g butter
- 10 ml olive oil
- 6 g salt
- 1 g black pepper
- 4 white rolls, about 320 g total
- 20 g medium-hot mustard
Instructions
- Pat steaks dry and gently flatten to about 5–7 mm thick. Finely slice garlic. Split rolls and briefly toast cut sides without fat if desired.
- Heat oil well in a large pan. Season steaks with salt and pepper and fry in two batches for about 2–3 minutes per side until cooked. This home version is cooked through, reaching at least 70°C for 2 minutes in the centre. Avoid unnecessary extra cooking, which dries thin meat.
- Transfer meat briefly to a clean plate. Reduce heat, add butter and garlic and let become fragrant for about 1 minute without darkening the garlic. Briefly turn meat in it.
- Place one steak with some garlic butter into each roll and add 5 g mustard. Serve immediately.
Tips
- Use tender quick-frying beef rather than a tough braising cut. A very thick steak is unsuitable for this roll version.
- Mustard may be omitted to taste. Cheese or fried egg would be extra variations and are not counted.
