Silvio Abreu
Funchal, Madeira, Portugal
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    Β½ spoon. of oil soup
    400 g (2 pieces) steaks from the bullock
    2 spoon. of butter soup
    2 garlic cloves
    60 g shallots
    dry rosemary
    fresh thyme
    2 spoon. of chopped fresh parsley soup
    250 ml red wine
    2 spoon. of balsamic vinegar soup
    150 ml water
    1 tablespoon. salt flower tea
    qb mix of mill peppers
    250 g frozen sliced ​​potatoes



    1. Heat the oil in a frying pan and grill the Angus steaks for about 3 minutes on each side and remove to a plate.
    2. Add butter, garlic and shallots, previously peeled and chopped, and herbs to the same pan. Scrape the steak residues well with the help of a wooden spoon and cook for about 3 minutes.
    3. Add the red wine, balsamic vinegar and water and let it evaporate until you get a consistent sauce. Add the steaks and season with fleur de sel, pepper and fresh thyme.
    4. Prepare the potatoes, following the instructions on the package and serve with the meat.

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