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Barbecued Beef Tenderloin

Our down-home succulent beef tenderloin is easy to grill and is served with lip-smacking bourbon barbecue sauce. 

8 servings - Prep: 30 mins - Total: 1 hr 40 mins


  • 3 tablespoons butter (no substitutes)
  • 2 large shallots, minced
  • 2/3 cup bourbon
  • 1/2 cup ketchup
  • 1/2 cup distilled white vinegar
  • 1/3 cup pure maple syrup 1/3 cup  unsulphured molasses
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons paprika
  • 1 tablespoon sugar
  • 1 1/2 teaspoons  chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 pound  center-cut beef tenderloin


  • Make Bourbon Sauce: Melt butter in a 2-quart saucepan over medium-high heat; add shallots and cook 4 minutes, until they begin to brown. Add bourbon, ketchup, vinegar, maple syrup, molasses, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper; bring to boil, reduce heat and simmer 20 minutes. (Can be made ahead. Cover and refrigerate up to 2 days.)
  • Heat grill.
  • For the rub. combine paprika, sugar, chili powder, 1 teaspoon salt and 1/2 teaspoon freshly ground pepper. Coat beef with rub.
  • Remove 2/3 cup Bourbon Sauce for basting. Cover and grill beef 30 minutes, turning two or three times. Baste with sauce. Cover and grill 30 to 35 minutes more, turning occasionally, until an instant-read meat thermometer registers 135 degrees F. Transfer to cutting board and let stand 10 to 15 minutes. (Internal temperature will increase to 140 degree F to 145 degree F for medium-rare.)
  • Reheat remaining bourbon sauce in saucepan. Slice beef and arrange on platter. Transfer sauce to serving bowl and serve with beef. Makes 8 servings.

Nutrition Fact

Calories 575, Total Fat 40 g, Saturated Fat 17 g, Cholesterol 120 mg, Sodium 764 mg, Carbohydrate 27 g, Fiber 0 g, Protein 28 g.
Percent Daily Values are based on a 2,000 calorie diet

Steak with Three-Chile Sauce

For this dish, the earthy combination of three of Mexico's most distinctive chiles creates a nuanced result that is not nearly as hot as you might expect. Much of the spiciness is cut by the cheeses, leaving only the subtle heat that real chile aficionados love.

Serves 4 - Total: 30 mins - Rated : Not yet rated



  • 1 ancho chile
  • 1  pasilla chile
  • 1  chipotle chile (from a can of chipotles en adobo)
  • 3 tablespoons  extra-virgin olive oil
  • 1-1/3 cups  medium-chopped white onion (1 medium-small onion)
  • 2  cloves garlic, chopped
  • 1/4 cup  loosely packed fresh cilantro
  • 1 tablespoon brandy
  • 3/4 cup low-salt beef broth
  • 3/4 teaspoon dark brown sugar
  • Heaping 1/4 teaspoon kosher salt; more to taste


  • Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 ounces each)
  • Juice from 1 large lime (about 1/4 cup)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup (2 ounces) grated Oaxaca cheese (or mozzarella)
  • 1/3 cup cup (1-1/2 ounces) grated cotija, anejo, or anejo enchilado cheese (or crumbled feta)


  • Make the sauce: Set a dry 10-inch skillet over medium heat for 2 minutes. Toast the ancho and pasilla chiles in the skillet for about 20 seconds on each side; don't let them scorch. Remove the stems, seeds, and ribs from the chiles. Soak the chiles in a bowl of hot water for about 20 minutes; drain them and put them in a blender. Add the chipotle.
  • Heat 1 tablespoon of the oil in the 10-inch skillet over medium heat. Add the onions and cook, stirring frequently, until soft and golden brown, lowering the heat as necessary to prevent scorching, about 10 minutes. Add the garlic and cook for 1 minute. Put the onions and garlic in the blender, along with the cilantro, brandy, and 1/4 cup water. Blend to a smooth paste, adding additional water as necessary, 1 tablespoon at a time, to puree the ingredients. Transfer the chile paste to a small bowl.
  • Heat the remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. When the oil is just beginning to smoke, add the chile paste. Cook, stirring constantly to incorporate it into the oil, until it's very thick, 2 to 4 minutes; reduce the heat if necessary to prevent burning. Reduce the heat to medium and gradually stir in the broth. Add the brown sugar and salt. Simmer until the mixture is the consistency of a medium-thick sauce, 1 to 2 minutes. Season to taste with salt.
  • Cook the steaks: Position a rack 4 inches from the broiler element and heat the broiler on high. Drizzle both sides of the steaks with the lime juice and season all over with salt and pepper. Heat an 11- or 12-inch skillet, preferably cast iron, over medium-high heat, add the olive oil, and sear two of the steaks on one side, about 2 minutes. Turn the steaks and sear them on the other side, and then continue cooking, lowering the heat as needed, until they're done to your liking, about 2 minutes on the second side for medium rare. Transfer the steaks to a rimmed baking sheet and repeat with the remaining two steaks.
  • When all the steaks are cooked, turn the heat to medium, pour the chile sauce into the skillet, and stir to incorporate any browned bits and juices from the meat. Sprinkle some of the Oaxaca (or mozzarella) cheese on each steak, spoon some sauce over them, and then top them with some of the cotija or anejo (or feta) cheese. Put the baking sheet under the broiler to melt the cheese, about 1 minute, and serve immediately.

Beef Steak with Sauteed Onions

From: Pace Salsa & Picante

Servings: 8 - Prep: 5 mins - Total: 30 mins


  • 2 tbsp.  olive oil
  • 2 large onions, thinly sliced (about 2 cups)
  • 2 lb. boneless beef sirloin steak, strip or rib steaks, cut into 8 pieces
  • 1 jar (16 ounces) Pace® Thick and Chunky Salsa


  • Heat 1 tablespoon of the oil in a 12-inch skillet over medium heat. Add the onions and cook until they're tender. Remove the onions from the skillet and keep warm.
  • Heat the remaining oil in the skillet. Add the steak pieces and cook until they're well browned on both sides.
  • Add the salsa and return the onions to the skillet. Cook for 3 minutes for medium-rare or until desired doneness.

Beef Fillets with Burgundy Mushroom Sauce

Servings: 4 servings - Prep: 10 mins - Total: 40 mins


  • 5 tablespoons butter
  • 1  large Vidalia onion, sliced
  • 1 (8-ounce) package sliced mushrooms
  • 2 teaspoons minced garlic
  • 4 (8-ounce) beef tenderloin fillets
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper, divided
  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1/2 cup red wine
  • 1/4 teaspoon salt


  • In a large skillet, melt butter over medium heat. Add onion; cook for 6 minutes. Add mushrooms and garlic; cook for 5 minutes, stirring frequently. Remove pan from heat, and spoon mushroom mixture into a bowl.
  • Season both sides of fillets with garlic salt and 1/4 teaspoon pepper.
  • In the same skillet, heat oil over medium heat. Cook steaks for 5 to 6 minutes on each side, or until desired degree of doneness.* Remove from pan and place on a baking sheet in a warm oven.
  • Add flour to drippings in skillet and cook, stirring constantly, for 2 minutes. Gradually add broth, whisking until smooth. Add wine, salt, and remaining 1/4 teaspoon pepper. Cook for 6 to 7 minutes, or until slightly thickened. Add mushroom mixture; cook for 1 minute, or until heated through.
  • Spoon sauce over steaks to serve.

Garlic-Chili-Rubbed Lamb

Succulent lamb chops get a savory kick from a dry rub in this quick-prep grilled dinner.

Servings: 4 servings - Prep: 15 mins - Total: 4 hrs 31 mins


  • 4 large cloves garlic, minced
  • 1/2 tsp. salt
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. sugar
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried thyme, crushed
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 2 to 3 tsp.  olive oil
    8  lamb rib or loin chops, cut 1 inch thick
  • Grilled tomatoes (optional)


  • On a cutting board using the flat side of a chef's knife smear together the garlic and salt to form a paste. Transfer garlic paste to a small bowl. Stir in chili powder, cumin, sugar, pepper, thyme, cinnamon, and allspice. Stir in enough olive oil to make a paste. Rub lamb chops all over with the paste. Cover and refrigerate lamb for 4 to 24 hours.
  • For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chops on grill rack over drip pan. Cover and grill to desired doneness, turning once halfway through grilling. Allow 16 to 18 minutes for medium rare (145 degree F), or 18 to 20 for medium (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) If desired, serve with grilled tomatoes. Makes 4 servings.

Nutrition Facts

Calories 119, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 32 mg, Sodium 342 mg, Carbohydrate 3 g, Total Sugar 1 g, Fiber 1 g, Protein 10 g. Daily Values: Vitamin C 4%, Calcium 3%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet

Balsamic-Glazed Lamb Chops

A quartet of orange juice, balsamic vinegar, honey, and soy sauce brings out the best in this easy grilled lamb main dish recipe.

Servings: 4 servings - Prep: 15 mins - Total: 4 hrs 42 mins - Rated : Not yet rated


  • 8 lamb rib chops, cut 1 inch thick (1-1/2 pounds total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup orange juice
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium soy sauce


  • Trim fat from chops. Season chops with salt and pepper. Place chops in a resealable plastic bag set in a shallow dish. In a small bowl, stir together orange juice, balsamic vinegar, honey, and soy sauce; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
  • Drain lamb, reserving marinade. Pour marinade into a heavy small saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or until reduced to about 1/3 cup; set aside.
  • Place chops on the rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning and brushing once with glaze halfway through grilling. (Allow 12 to 14 minutes for medium-rare doneness [145 degree F] or 15 to 17 minutes for medium doneness [160 degree F].) Discard any remaining glaze. Makes 4 servings.

Nutrition Facts

Calories 161, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 48 mg, Sodium 334 mg, Carbohydrate 10 g, Fiber 0 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate .5, Lean Meat 2.5.
Percent Daily Values are based on a 2,000 calorie diet