Portuguese steak with fried egg (Bife à portuguesa)

1. Cut the beef fillet into 4 steaks (about 2.5 cm thick) and rub with the crushed garlic, salt and pepper; tear the bay leaves over them and leave at room temperature for 20 minutes.

2. Cook the chips in the oil or in the oven according to the packet until crisp, and keep warm.

3. Heat half the butter in a heavy frying pan and cook the steaks for 2-3 minutes per side (medium), then transfer to warm plates.

4. Pour the wine into the pan, scrape up the browned bits, add the remaining butter and the bay leaves and boil for 2-3 minutes until the sauce thickens slightly; dip the ham slices in the sauce for 30 seconds.

5. In another pan, fry the eggs so the yolks stay runny.

6. Top each steak with a slice of ham and a fried egg, spoon over the sauce and serve with the chips – traditionally in a small earthenware dish.

Tip: In Lisbon cafés a slice of fried bread dipped in the sauce is often put under the steak – if you're hungry, try it, because it soaks up the most juice.