This recipe is submitted for play in CQ3 Azores. It is a recipe by Ana Patuleia Ortins It is thought that this recipe, introduced by the Portuguese was transplanted to the former Portuguese colony by holiday travelers to the mainland who brought the recipe home to South Africa.
1Place the steaks on your work space, lay the slices of garlic on the side of the steaks, using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks.
2Melt 3 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover.
3Melt the remaining tbsp of butter in the same skillet, add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks.
4Pour the wine into the same skillet and using the flat edge of a wooden spoon, scrap up the caramelized coating on the bottom of the pan.
5Raise the heat to medium-high and reduce the sauce by half.
6Return the onions and beef to the sauce and heat through for 1 minute.