Perfect Tenderloin Steak - Bali Style

"A nice juicy steak with a spicy, Balinese twist. One of the specialties of Café Loetje, The Netherlands."
photo by LJAG4890 photo by LJAG4890
photo by LJAG4890
photo by LJAG4890 photo by LJAG4890
photo by LJAG4890 photo by LJAG4890
photo by LJAG4890 photo by LJAG4890
photo by LJAG4890 photo by LJAG4890
Ready In:


  • 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)


  • 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.

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