Ossenhaas
Tenderloin steak
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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Brasserie Oostplein
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Ossenhaas, referring to beef tenderloin, has its roots in classic European haute cuisine. The availability and appreciation for this cut of meat grew with increasing prosperity and the development of modern butchery techniques. Its association with fine dining cemented its place in Dutch culinary traditions.
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Ossenhaas is often associated with special occasions, fine dining experiences, and celebratory meals in the Netherlands. Its relatively high cost contributes to its perception as a luxurious dish.
Celebratory Dish
Ossenhaas is frequently chosen for birthday dinners, anniversaries, and other special events, reflecting its status as a premium cut of meat.
Restaurant Staple
It is a common offering on the menus of higher-end restaurants throughout the Netherlands, often prepared with a variety of sophisticated sauces and accompaniments.
Home Cooking Treat
While often enjoyed in restaurants, ossenhaas can also be prepared at home for a special weekend meal, requiring careful attention to cooking techniques to ensure tenderness and proper doneness.
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Ossenhaas is prized for its tenderness and mild, delicate flavor. The taste primarily relies on the quality of the beef itself, often complemented by simple seasonings and sauces that enhance rather than mask its inherent flavor.
The flavor is characterized by a subtle beefiness, lacking the strong gaminess sometimes found in other cuts. Its melt-in-your-mouth texture allows the nuances of the meat to be fully appreciated. Common preparations involve searing or grilling, with accompaniments like pepper sauces, mushroom sauces (champignonroomsaus), or simply butter and herbs. High-quality ossenhaas possesses a slight sweetness and a clean, rich finish.
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Sear for Flavor
Sear the ossenhaas over high heat to develop a rich, brown crust, which enhances the flavor significantly. Use a hot pan with oil or butter.
Temperature is Key
Use a meat thermometer to ensure the ossenhaas is cooked to the desired doneness. Medium-rare (54-57°C or 130-135°F) is often recommended to maintain its tenderness.
Rest After Cooking
Allow the ossenhaas to rest for at least 5-10 minutes after cooking, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Cut against the grain
When slicing the ossenhaas, cut against the grain to maximize tenderness and ease of chewing.
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