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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take your steak out of cooling far ahead of time - If the meat is too cold, it is more likely to sear too slowly and loose its juices. | 2. Add a pinch of pepper and salt - Salting the meat beforehand adds flavour to the gravy. | 3. Heat the pan to medium heat and melt the butter - Use a high flame in order for the butter to bubble. Make sure not to burn the butter and do not leave the pan from this point on. | 4. Add the steaks to the pan as soon as the butter is done bubbling - Keep flame on high, in order for the steaks to sear quickly. | 5. Turn the steaks over after a minute or so - In order to get them nice and tan all around you have to keep turning the steaks over. Use a set of tongs instead of a fork in order to keep the fluids from flowing out. | 6. Make sure the gravy does not turn too brown on the high flame - In order to still make sure that the steak is at the proper temperature on the inside, use a lower flame for the last two minutes or so. | 7. Your steaks are finished if they have a nice all around tan and brown shade. | 8. Place the steaks onto the plate and add some sambal to the gravy - Mix one tablespoon of sambal through the gravy by stirring it over a low flame. | 9. Pour the gravy on top of the steak - Allow to sit for a few minutes to let the meat absorb some of the gravy. | 10. Serve with french fries, a light salad and some white bread to dip into the gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin steak	400			27993.3333	0.0	2222.4667	2058.1333
butter	100			8550.0	392.85	267.15	720.0
sambal oelek chili paste	2	tablespoons	used	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.