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Ingredients
- 400 g beef tenderloin steaks (2 pieces)
- 100 g butter
- 2 tablespoons sambal oelek chili paste (I used sambal oelek, but it depends on your personal preference)
Method
- 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.
- Add a pinch of pepper and salt - Salting the meat beforehand adds flavour to the gravy.
- 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.
- 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.
- 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.
- 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.
- Your steaks are finished if they have a nice all around tan and brown shade.
- 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.
- Pour the gravy on top of the steak - Allow to sit for a few minutes to let the meat absorb some of the gravy.
- Serve with french fries, a light salad and some white bread to dip into the gravy.
