Biefstuk Ossenhaas
Tenderloin steak in jus. Served with bread.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The dish reflects Dutch culinary traditions, emphasizing simple, high-quality ingredients. Steak consumption became more prevalent with increased wealth and access to better meat cuts.
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Biefstuk Ossenhaas, while not always an everyday meal, represents a comforting and satisfying culinary experience, often enjoyed during special occasions or a more upscale dinner.
Dining Occasion
Often served in restaurants or prepared at home for a special occasion, demonstrating hospitality and a desire to enjoy a quality meal.
Emphasis on Quality
Reflects the Dutch appreciation for high-quality ingredients and simple, well-executed preparations.
Comfort Food
Serves as a source of comfort and satisfaction due to its savory flavors and hearty nature.
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The dish offers a rich, savory flavor profile dominated by the beef's natural taste, enhanced by a flavorful jus.
The main flavor component is the tenderloin steak, known for its tenderness and subtle beefy flavor. The jus, often made with beef stock, red wine, and herbs like thyme and bay leaf, adds depth and umami. The bread serves as a neutral counterpoint and is used to soak up the delicious jus.
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Meat Selection
Choose a high-quality tenderloin steak with good marbling for optimal flavor and tenderness.
Cooking Temperature
Use a meat thermometer to ensure the steak is cooked to your desired doneness (e.g., medium-rare: 54-57°C).
Jus Preparation
Simmer the jus slowly to allow the flavors to meld and intensify. A touch of butter at the end can add richness and shine.
Bread Pairing
Select a crusty bread with a good crumb structure that can effectively soak up the jus.
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