Ossenhaas spiesjes op de VUURPLAAT

ossenhaas (beef tenderloin)

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is leaner, while sirloin offers a more budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

Introduce the dish and equipment, mentioning the Feuerplatte grill.

Show the ossenhaas, stating it's 200 grams per piece and very tender.

Dry the beef with paper towels to ensure a good crust when cooking.

Prepare a rub with half a teaspoon of onion powder, half a teaspoon of garlic powder, and half a teaspoon of black pepper, along with salt and chili flakes, then mix well.

Apply the rub generously over the beef, explaining that the skewers will have a lot of surface area for flavor.

Let the beef marinate for a few minutes to allow the flavors to penetrate.

Boil water in a pan for the potatoes, adding salt once boiling.

Peel and slice the potatoes into rounds, then add them to the boiling water to pre-cook them briefly.

Prepare the Trinchado sauce by chopping a large chili pepper, three cloves of garlic, and a shallot finely.

In a separate pan, heat a small amount of olive oil and sauté the shallot until soft, then add the chopped chili and garlic.

Add thyme and bay leaves to the sautéed mixture, allowing the flavors to meld together.

Deglaze the pan with a generous splash of port wine, scraping up any bits stuck to the bottom.

Add beef stock or broth to the mixture and let it reduce for a few minutes.

Check the potatoes for doneness with a fork, then remove them from the heat.

Start grilling the beef on the Feuerplatte, ensuring to monitor the heat zones on the grill.

Cook the beef until it reaches the desired doneness, turning occasionally to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level: