Solomillo with Cabrales Sauce

Name: Solomillo with Cabrales Sauce
Yield: Serves four
Cuisine: Spanish
Ingredients: fresh flat leaf parsley, to garnish; salt and coarsely ground black pepper; salt and coarsely ground black pepper; 4 fillet steaks, cut 5 cm/2in thick, about 150g/5 oz each; 30 ml/2 tbsp olive oil; 25 g/1 oz/2 tbsp butter; 75 g/3 oz Cabrales or Roquefort cheese, crumbled; 75 g/3 oz Cabrales or Roquefort cheese, crumbled; 150 ml/5 fl oz/⅔ cup double (heavy) cream; 30 ml/2 tbsp Spanish brandy

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Well-hung beef is a feature of the Basque country, served here with Cabrales, the blue cheese from Spain’s northern mountains. French Roquefort is also extremely popular, because it appeals to the Spanish love of salty flavours. In this recipe the sale and brandy in the sauce are perfectly balanced by the cream.

Ingredients

25 g/1 oz/2 tbsp butter
30 m

Europe
Spain
France
Main course
Gluten-free
Mediterranean
Basque

Method

Heat the butter and oil together in a heavy frying pan, over a high heat. Season the steaks well. Fry them for 2 minutes on each side, to sear them.
Lower the heat slightly and cook for a further 2–3 minutes on each side, or according to your taste. Remove

Ingredients

Method

Photos