Solomillo al Cabrales

Ingredients

• 4 beef tenderloin medallions (200g each) (7 oz each) 4 beef tenderloin medallions (200g each) (7 oz each)
• Salt and black pepper, to taste Salt and black pepper, to taste
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• 100g Cabrales cheese, crumbled (3.5 oz) 100g Cabrales cheese, crumbled (3.5 oz)
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 40g, 20g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 36g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Season the beef medallions generously with salt and black pepper on both sides.
2. 2.
   Heat olive oil in a large skillet over medium-high heat.
3. 3.
   Sear the beef medallions for 3-4 minutes on each side for medium-rare doneness. Adjust the cooking time according to your preference.
4. 4.
   Remove the beef from the skillet and set aside to rest.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Reduce the heat to low and pour in the heavy cream. Stir well to combine with the onion and garlic.
7. 7.
   Add the crumbled Cabrales cheese to the skillet and continue stirring until the cheese melts and the sauce becomes smooth and creamy.
8. 8.
   Return the beef medallions to the skillet and coat them with the Cabrales cheese sauce.
9. 9.
   Cook for an additional 1-2 minutes, allowing the flavors to meld together.
10. 10.
    Remove from heat and garnish with fresh parsley.
11. 11.
    Serve the Solomillo al Cabrales hot with roasted potatoes or crusty bread.

Treat your ingredients with care...

• Cabrales cheese — If you can't find Cabrales cheese, you can substitute it with other creamy blue cheeses like Roquefort or Gorgonzola.
• Beef medallions — Make sure to bring the beef to room temperature before cooking to ensure even cooking throughout.

Tips & Tricks

• For a more intense cheese flavor, you can add a bit more Cabrales cheese to the sauce.
• If you prefer a milder blue cheese taste, you can mix Cabrales cheese with a milder cheese like Manchego.
• Resting the beef after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.

Serving advice

Serve the Solomillo al Cabrales on warm plates to keep the dish at an optimal temperature. Drizzle some of the remaining cheese sauce over the beef medallions for an extra burst of flavor.

Presentation advice

Arrange the beef medallions on a platter, spooning the Cabrales cheese sauce over them. Garnish with fresh parsley for a pop of color. Serve with roasted potatoes or crusty bread on the side.