Name: Beef with Cabrales "Mama Marisa"
Yield: Makes 4 to 6 servings
Ingredients: 10 tablespoons Spanish extra virgin olive oil; 2 pounds beef tenderloin roast; Sea salt; Freshly ground black pepper; 3 heads of garlic, roasted (see Note); 3 ounces Cabrales cheese (or any other blue cheese); 1 1/2 tablespoons brandy; 1 bunch chives, chopped

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.

Note:

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 notes

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