José Ramón Andrés
Buey con Cabrales Como le Gusta a Mi Madre
My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres. To this day, every time I want to feel like I'm in Asturias, I eat some Cabrales, by itself or in this beef recipe.
To roast garlic, first cut a thin slice from the top of each head to expose the tips of the cloves. Arrange the heads side by side in a small baking dish and drizzle a little olive oil over them. Roast in a 375°F oven until the garlic is browned and the cloves are very tender when poked with a fork, about 30 minutes. Cool to room temperature, then squeeze the softened garlic cloves out of their skins.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
1. Preheat the oven to 250°F.
Step 2
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.
Step 3
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.
Step 4
4. Meanwhile, mash the peeled roasted garlic and mix with the Cabrales and brandy.
Step 5
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.
Recipe notes
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