Biefstuk Bali is SO tasty and also so easy to prepare. A recipe with only 5 ingredients and based on the delicious steak as you eat it at Restaurant Loetje. It’s famous in the Netherlands, and after you ate it, you’ll know why. Scrape the delicious sauce off your plate until the last drop because it’s so delicious. I can recommend this delicious beef steak.
Loetje's Steak Bali
This recipe is based on Loetje's famous steak. In the 1970s, the owner of cafe Loetje in the Netherlands started baking this delicious steak and it became a true phenomenon. People from far and wide came to the cafe for this steak. And by making this recipe you think Loetje has arrived in your kitchen.
But what is the secret of this Dutch Steak? First, use beef tenderloin. Deliciously tender and the most delicious for this recipe. And instead of butter, you use margarine. This is because it contains less water and that gives a delicious brown gravy. And when you put the steak in the pan, you keep moving it. This will brown the tenderloin evenly on both sides. And serve it medium-rare.
And then of course the gravy. For the famous gravy, add to the skillet. It’s an Indonesian Chili paste, which is mild yet spicy That makes for a wonderfully flavorful sauce that you will eat all the way through (I like to dip some white bread slices in the gravy, it's so delicious).
What do you need for Beef steak Bali
For the preparation of Beefsteak Bali you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Tenderloin - It is the most tender and most beautiful part of a cow. Round steak is slightly less tender and regular steak has the most structure and texture. The price is also increasing. The regular steak is the cheapest and you will pay the most for the tenderloin. You can also use round steak or regular steak for this recipe.
- Margarine - Margarine contains little water and that gives a very nice gravy. But you can also substitute this with butter.
- - The sambal gives the flavor to the gravy. If you like it fairly spicy, you add a tablespoon to the sauce, just like I do. But you can also start with a little less and add extra. If you like very spicy food, use .
How to make Dutch Steak
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Seasoning - Remove the steak from the refrigerator half an hour before cooking. This way the meat is not too cold and it cooks evenly. Season one side of the steak with pepper and both sides with salt.
- Frying - Melt the margarine in the pan and when the foam disappears, fry the steak. Move the steak back and forth so that it browns nicely. Do you want the steak rare, medium rare or well done? There is a handy tip to check the meat.
- Raw - Open your palm and press the index finger of your other hand between the thumb and wrist area. This is how the meat should feel in the pan: soft but not springing back completely.
- Medium Rare - Hold the tip of your thumb against your middle finger and feel the spot between the thumb and the wrist with your other hand (for medium, keep your thumb against your ring finger). It feels firmer and springs back. The steak in the pan should do this too.
- Well-done - Hold the tip of your pinky finger against your thumb and feel between the thumb and wrist with your other hand. The meat is firm and hardly springs back, that’s how your steak should feel too.
- Resting - Remove the tenderloin from the pan and wrap into aluminum foil. Let the meat rest to allow the juices to redistribute in the meat. The meat will then become more tender.
- Making the gravy - Loosen the bits (for extra flavor) and stir in the sambal. Serve the steak and pour the gravy over it!
To serve!
- Fries and Mayonnaise - A golden combination, a delicious steak with fresh fries. You can flavor the fries with the gravy.
- White bread - The ultimate combination. The delicious steak with some slices white bread, which you dip in the gravy. Actually you don't need more.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- frying pan
- aluminum foil
Ingredients
- 2 pounds Beef tenderloin steak 4 pieces, 30 minutes before baking Room temperature
- Salt
- ground black pepper
- ½ pound Margarine
- 2 tablespoons Sambal Oelek
Ingredients you need per step are listed below the step in Italic
Instructions
- Pat the steak dry with paper towels and season one side with salt and pepper and the other side with salt only.2 pounds Beef tenderloin steak, Salt, ground black pepper
- Melt the margarine over high heat. When the foam disappears and the margarine turns brown, place the steaks in the pan.½ pound Margarine
- Sear over high heat, continuing to stir the steaks. Now turn the fire down to medium heat.
- Now fry the steaks on each side for 2 minutes for a 'rare' steak, 3 minutes for a 'medium rare' and 4 minutes per side for well-done *
- Remove the steaks from the pan and wrap them in aluminum foil. Let it rest for at least 3 minutes.
- Make the gravy by adding a tablespoon of hot water to the pan. Then scrape off any bakings with a wooden spatula. Add the sambal and mix it in.2 tablespoons Sambal Oelek
- Remove the steak from the aluminum foil and place it on a plate. Pour the gravy over it.
- Serve right away!
Notes
- Raw - Open your palm and press the index finger of your other hand between the thumb and wrist area. This is how the meat should feel in the pan: soft but not springing back completely.
- Medium Rare - Hold the tip of your thumb against your middle finger and feel the spot between the thumb and the wrist with your other hand (for medium, keep your thumb against your ring finger). It feels firmer and springs back. The steak in the pan should do this too.
- Well-done - Hold the tip of your pinky finger against your thumb and feel between the thumb and wrist with your other hand. The meat is firm and hardly springs back
- Fries and Mayonnaise - A golden combination, a delicious steak with fresh fries. You can dip it in the gravy.
- White bread - The ultimate combination. The delicious steak with some white bread, which you dip in the gravy. Actually, you don't need more.
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