Beef Tenderloin Asturias Recipes

BEEF WITH CABRALES "MAMA MARISA"

Steps:

• 1. Preheat the oven to 250°F.
• 2. Heat 6 tablespoons of the olive oil in an ovenproof skillet over medium heat. Rub the beef on all sides with salt and pepper. Add the beef to the skillet and cook, turning it as necessary, until browned on all sides, about 10 minutes.
• 3. Roast the beef tenderloin until the inside reaches 145°F at its thickest point, about 30 minutes. Let it rest 5 minutes before cutting.
• 4. Meanwhile, mash the peeled roasted garlic and mix with the Cabrales and brandy.
• 5. Carve the tenderloin into 1/2-inch slices. Sprinkle the slices with sea salt to taste and spread a little of the Cabrales mix on each. Sprinkle the chives over the beef and serve.

BEEF TENDERLOIN ASTURIAS

Steps:

• Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.
• Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
• To serve, pour the sauce over the steaks and sprinkle with chopped parsley.