|Margarita's International Recipes|
Solomillo al Cabrales is a very elegant dish that takes advantage of the high-quality meat available in Asturias as well as of its favorite cheese, Cabrales. It's really delicious, easy to make and highly recommended. In Spain, the dish is made with either veal or pork tenderloin. I used filet mignon (beef tenderloin) because I figured there were already quite a few pork products in the Asturian Bean Stew I was serving as a first dish and because we don't eat veal. I got Angus Choice Filet Mignon and it was extremely tender. However, I think you should feel free to use other cheaper cuts of meat.
Cabrales cheese is a blue cheese made in 4 villages in Asturias and matured for months in caves from where it derives its special mold. It's pretty pungent, though in this recipe it's made much milder by the cream and sweetened by the cognac. The Cabrales sauce is really good and I think it may also work with pasta. If you can't find Cabrales cheese, use another blue cheese.
I served this dish with oven-fried potatoes and boiled carrots.
Solomillo al Cabrales
4 Filet Mignon steaks salt and pepper
1 shallot, chopped 2 oz. Cabrales cheese 1 tbsp. flour 1/4 cup cognac 1 cup beef broth 1 cup cream
Remove a few fat pieces from the filet mignon and heat in a frying pan until they melt. Remove solid pieces and add chopped shallot, fry until soft. Add cheese, broken up in pieces, and stir until it starts melting. Add flour and cognac and mix. Add beef broth, mix and cook for a couple of minutes. Add cream. Mix well and simmer until it has the consistency you like.
Meanwhile, salt and pepper the steaks. Grill until done. Pour cheese sauce on top and serve.
Adapted from several recipes.