Solomillo de buey con salsa de Cabrales

Ingredients

• 800 g beef tenderloin (solomillo)
• 180 g raw milk PDO Cabrales cheese
• 200 ml 30% fat heavy whipping cream
• 40 ml Jerez brandy
• 800 g Agata potatoes
• 500 ml standard refined linoleic sunflower oil
• 2 tbsp extra virgin olive oil
• 1 tsp fleur de sel
• 1 tsp whole black peppercorns

Method

1. Take the beef tenderloin (solomillo) out of the refrigerator 45 minutes before cooking to bring it to room temperature, preventing a harsh thermal shock when searing.
2. Peel the potatoes and cut them into even dice or thick-cut fries. Rinse them in cold water to wash away surface starch, then dry thoroughly with a clean kitchen towel.
3. Heat standard refined linoleic sunflower oil in a deep skillet to 175 °C. Add the potatoes and cook for 10 to 12 minutes until tender on the inside and deeply golden and crisp on the outside. Drain on paper towels and keep warm.
4. Coarsely crumble the raw milk PDO Cabrales cheese with a fork in a bowl to help it melt smoothly.
5. Heat a cast-iron skillet over high heat to 200 °C. Pour in the extra virgin olive oil. As soon as the oil shimmers and just begins to smoke lightly, add the beef tenderloin steaks (solomillo). Sear undisturbed for 2 to 3 minutes to build a deep brown crust, then flip and cook the second side for 2 minutes for rare (about 50 to 52 °C internal temperature on a meat thermometer).
6. Transfer the meat to a warm plate, tent loosely with aluminum foil, and let rest for 5 minutes so the juices redistribute evenly throughout the steaks.
7. Return the skillet with the remaining pan drippings to medium heat at 140 °C. Pour in the Jerez brandy and scrape the bottom vigorously with a wooden spatula. Let it boil and reduce for 1 minute to 1 minute 30, until the alcohol vapors dissipate and only a syrupy base of about 1 tablespoon remains.
8. Turn the heat down to very low (around 80 °C), pour in the 30% fat heavy whipping cream, and add the crumbled raw milk PDO Cabrales cheese. Stir constantly with a wooden spoon in figure-eight motions for 3 to 4 minutes, never allowing it to boil, until the cheese is completely melted and the sauce is smooth, rich, and coats the back of a spoon.
9. Stir freshly ground whole black peppercorns into the sauce. Taste before making any adjustments, as the cheese already provides considerable saltiness.
10. Plate each portion of beef tenderloin (solomillo) on a warm plate, season the meat with a pinch of fleur de sel, arrange the crispy potatoes alongside, and generously spoon the piping-hot Cabrales sauce over the steak.

Nutrition

Per serving

Energy

903.2 kcal

Protein

55.27 g

Carbohydrate

37.68 g

Fat

57.7 g

Fibre

6.21 g

Calcium

291.58 mg

Iron

1.58 mg

Magnesium

22.1 mg