entrecote al queso cabrales - steak & blue cheese
(1 RATING)
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.
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/4 pound cabrales blue cheese (or roquefort)
- 4 teaspoons white wine
- 1 teaspoon lemon juice, freshly squeezed
- 1 tablespoon parsley, minced
- 1 clove garlic, crushed
- 1 dash paprika
- 1 dash pepper
- 1 tablespoon butter
- 4 small ribeye steaks
How To Make entrecote al queso cabrales - steak & blue cheese
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Step 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.
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Step 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.
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Step 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.
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