Beef With Cabrales Mama Marisa 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.

ENDIVES WITH CABRALES CHEESE SAUCE

Steps:

• Clean and carefully place 6 nice endive leaves on a plate (cut leaves slightly underneath to make them stand).
• Mix Cabrales cheese and yogurt in a blender, or by hand.
• Place one teaspoon of the mixture into each leaf and sprinkle roasted almonds on top of the cheese/yogurt mixture.
• In between each leaf place 1 skinless orange wedge.
• Sprinkle with chopped parsley before serving.

GRILLED TOMATOES WITH CABRALES BLUE CHEESE AND PINE NUTS

Steps:

• Toast pine nuts by placing them in a medium nonstick skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes, until the nuts have browned evenly. Transfer to a small bowl and set aside.
• Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
• Brush the tomato slices with olive oil on both sides and season both sides with salt and pepper to taste. Grill for 1 to 2 minutes, turning the slices every 30 seconds or so, until they are lightly charred on both sides.
• Transfer the tomato slices to a platter or individual plates; top each with some of the crumbled Cabrales cheese. Drizzle evenly with the extra-virgin olive oil and vinegar. Top with pine nuts and serve immediately.