Dutch Steak Bali

Een wit bord met daarop een biefstuk a la loetje gebakken. Een roze witte theedoek op de achtergrond

Dutch Beefsteak Bali is SO tasty and also so easy. A recipe with only 5 ingredients and based on the delicious steak as you eat it at Restaurant Loetje. And you can bet that this will make you very happy and scrape the delicious sauce off your plate until the last drop.

Prep Time 4

Cook Time 10

Total Time 14

Course Dinner

Cuisine Dutch

Servings persons

Calories 667 kcal

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

1. - Steak

Beef tenderloin 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.

Make sure you take the steak out of the fridge at least half an hour in advance. This way it is at the right temperature and the steak will be equally hot and cooked throughout.

2. - Steak doneness *

Check the doneness of the steak using the following method:

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

3.- Margarine

Margarine contains little water and that gives a very nice gravy. You can also replace this with butter.

4. - Sambal

The gives 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 .

5. - Rest meat

After cooking, let the meat rest in aluminum foil for 3 to 5 minutes. This redistributes the juices in the meat and makes it more tender.

6. - Serving

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.

7. - Storage

You cannot keep fried Loetje's steak. Make as much steak as you will need and eat immediately.

8 - Nutritional value

The nutritional value shown is per steak with gravy (but without bread and/or fries).

Nutrition

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