Cooking a great steak at home is just one of life’s little joys. Especially on a Sunday, when the weekend’s been a bit of a rollercoaster — a tender tournedos with bread is exactly what you need. And this version, served in a rich and spicy sambal jus, is next level if you ask us. It’s also a guaranteed hit when you're out to impress your guests. Preferably with white bread, because let’s be honest: who doesn’t love mopping up jus with fluffy slices? Stock up, because this steak arrives frozen so you can stash it in the freezer. Let’s go!

South American Tenderloin

We made this recipe using South American tenderloin You’ll find cuts from both Uruguay and Argentina in our range, take your pick. In the ingredients list, we went with a hefty cut, but of course, you can also go for a smaller one. Not everyone’s up for polishing off 200 grams of tournedos, after all.

Frying in Blue Band

Here’s a little secret we don’t mind sharing: Blue Band (lots of it!) makes for an insanely good jus. Sure, you can use butter — but for this recipe, where the jus really steals the show, we recommend at least a quarter pack of Blue Band per steak. Maybe don’t do this every day, just sayin’ ;-)

Cooking the Tournedos

Take the tournedos out of the fridge half an hour before cooking to let them come to room temperature. Pat them dry and season both sides with salt and white pepper. Melt the Blue Band (or butter) in a frying pan over medium heat. When it starts to turn golden brown (and the bubbles settle), place the steaks in the pan. Cook them over medium heat to your preferred doneness, keeping them moving in the pan (use tongs — don’t stab the meat!). About 3 minutes per side is often suggested, but it really depends on thickness. As a rule of thumb: 1 minute per centimeter per side should give you medium-rare. For medium, go a bit longer. Remove the steaks from the pan and let them rest under foil.

Making the Sambal Jus

To make the sambal jus, leave the pan on the heat and add a splash of water to the remaining fat (which should still be plentiful — you did use generous Blue Band, right?). It’ll bubble, so watch your clothes. Stir well with a wooden spoon until it turns into a proper jus. Let it simmer gently. Stir in 2 teaspoons of Sambal Oelek and immediately turn off the heat. Heads up — 2 teaspoons is quite fiery, so maybe start with 1 and give it a taste. You can also go for Sambal Badjak, which is a bit milder. Optional, but highly recommended: for an extra velvety jus, stir in a tiny spoon of beef stock paste. We’ve got a beautiful one from our own butchery, and it’ll give your jus that little something extra. Delicious!

How to Serve the Tournedos

Place the tournedos on a plate and pour over that sambal jus with a generous hand. A dish with raised edges helps! Serve with white bread, because absolutely nothing beats dipping bread in spicy steak jus. This dish might not be great for your waistline, but if you’re going to do it — do it right. Want to go all out? Add some fries and a bit of salad. Want to go full retro-Dutch? Serve with capuchin peas.

This. Is. Going. To. Be. Good.
ENJOY!

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