Solomillo al Cabrales
Asturias in a pan: seared tenderloin medallions under a sauce of melted Cabrales, cream, and a splash of sidra.
Ingredients
- 600 g Beef tenderloin (solomillo)
- 150 g Cabrales
- 150 ml Heavy cream
- 100 ml Asturian cider (sidra)
- 1 each Shallot
- 30 g Butter
Method
Cut the tenderloin into thick medallions and season hard with salt and pepper. Sear in the butter over high heat, about two minutes a side, then rest them on a warm plate.
Lower the heat and soften the minced shallot in the same pan. Deglaze with the cider and reduce by half, scraping up the browned bits.
Add the cream and the crumbled Cabrales; stir until it melts into a smooth, blue-flecked sauce. Loosen with a splash of cider or water if it tightens.
Return the medallions and their juices to the pan, spoon the sauce over, and warm through a minute. Serve with bread or fried potatoes to catch the sauce.
Featured cheese
Cabrales
Spain · mixed milk