Biefstuk van de haas
Tenderloin steak
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Beef consumption in the Netherlands has evolved over centuries, influenced by agricultural practices, trade, and changing culinary preferences. While specific historical records detailing the precise origins of 'Biefstuk van de Haas' are scarce, the appreciation for high-quality cuts of beef, such as tenderloin, reflects a broader European trend of refined cuisine and meat consumption that became more prominent in the upper classes and gradually spread throughout society.
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Biefstuk van de Haas is often considered a dish for special occasions or restaurant dining in the Netherlands, representing a more luxurious or celebratory meal.
Celebratory Meals
Due to its cost and quality, Biefstuk van de Haas is often reserved for celebrating birthdays, anniversaries, or other special events.
Restaurant Staple
It is a common item on restaurant menus across the Netherlands, from traditional Dutch restaurants to more contemporary establishments.
Variations and Accompaniments
While the core concept remains consistent, restaurants often present their own variations, focusing on unique sauces, rubs, or side dish pairings to elevate the dining experience.
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Biefstuk van de Haas is known for its tender texture and rich, beefy flavor, enhanced by simple seasonings and often complemented by creamy sauces or flavorful accompaniments.
The tenderloin cut, being inherently lean and tender, offers a delicate beef flavor. Seasoning is typically minimal, focusing on salt, pepper, and sometimes herbs like thyme or rosemary to accentuate the natural taste. Common pairings include creamy mushroom sauces, red wine reductions, or garlic butter, which add richness and depth. Side dishes frequently consist of potatoes (fries, mashed, roasted), vegetables (asparagus, green beans), or salads.
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Searing is Key
Proper searing is crucial to develop a flavorful crust while maintaining a juicy interior. Use a hot pan with a suitable oil or butter.
Temperature Matters
Use a meat thermometer to ensure the steak reaches the desired internal temperature (rare, medium-rare, medium, etc.). Overcooking will result in a tough steak.
Resting is Essential
Allow the steak to rest for several minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak.
High Quality Meat
Since the dish relies heavily on the flavor and texture of the meat, it's important to buy quality tenderloin.
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