entrecote al queso cabrales - steak & blue cheese
(1 rating)
No Image
This recipe is from the Asturian region of Spain, where the Queso Cabrales is produced. Queso Cabrales is a strong blue cheese aged in caves and wrapped in leaves. It may be a little hard to find outside of Spain, but Roquefort is a good alternative, or any other blue cheese you may like. A full bodied wine would be perfect with this.
►
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For entrecote al queso cabrales - steak & blue cheese
-
1/4 lbcabrales blue cheese (or roquefort)
-
4 tspwhite wine
-
1 tsplemon juice, freshly squeezed
-
1 Tbspparsley, minced
-
1 clovegarlic, crushed
-
1 dashpaprika
-
1 dashpepper
-
1 Tbspbutter
-
4 smribeye steaks
How To Make entrecote al queso cabrales - steak & blue cheese
-
1In the top of a double boiler, combine first seven ingredients (cheese thru pepper). Cook, stirring occasionally, until smooth. Keep warm while preparing the steak.
-
2Heat the butter in a cast iron skillet until it starts to brown. Saute the steaks until cooked to taste. Remove to a warm platter.
-
3Deglaze the pan with water or broth and season with salt to taste. Add 2 tablespoons of these juices to the cheese sauce and stir to combine. Plate the steaks and pour the sauce over each. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Entrecote Al Queso Cabrales - Steak & Blue Cheese:
ADVERTISEMENT
ADVERTISEMENT