Perfect Tenderloin Steak - Bali Style

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 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 bread to dip into the gravy.