Fillet Steak with Cabrales Blue Cheese Sauce

Name: Fillet Steak with Cabrales Blue Cheese Sauce (Solomillo de Buey con Salsa Cabrales)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Salt and freshly ground black pepper; 4 x fillet steaks, about 3 cm/1¼ inches thick; 1 x recipe Cabrales Cheese sauce; Salt and freshly ground black pepper; 2 tbsp olive oil

Solomillo de Buey con Salsa Cabrales

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Extravagant, almost instant, fabulously rich and delicious - a special occasion dish. You could serve this with a few naughty homemade chips (French fries) or with steamed green vegetables.

Make sure that your fillet is really tasty. Dark burgundy butcher’s meat means flavour, leave the insipid pink stuff on the shelf.

Ingredients

4 x fillet steaks, about 3 cm/1¼ inches thick
Salt and freshly ground black pepper
2 tbsp olive oil

Method

Remove the steak from the refrigerator 2 hours before cooking.

Brush the steak with olive oil and season with salt and pepper.

Heat an extremely heavy-based frying pan (skillet) or ridged griddle pan (stovetop grill pan) until very hot. Add the steak and sear for about 2 minutes on each side for rare, 3 minutes for medium and 4-5 minutes for well done.

Serve with the Cab