Beef sirloin recipe with Cabrales sauce
One of the noblest meats, due to its tenderness and its flavor, is beef tenderloin, the consumption of which we generally reserve for when we eat away from home or at home for the most special occasions. In case you want to prepare it for the upcoming Christmas holidays, this is the recipe for beef sirloin with Cabrales sauce that I like the most.
Cooked to the point, this is one of the richest ways to take this meat since in each bite the juices of the meat and the powerful aromas of this cheese that we soften with a little liquid cream are integrated, and all ready in less than 15 minutes. You can also make the recipe with another quality blue cheese that is to your liking.
IngredientsFor 2 persons
- Sirloin (beef or ox) medallions of 200 g 2
- Blue cheese preferably authentic Cabrales 75 g
- Liquid cream for cooking 50 ml
- Potato for making potatoes garnish straw
- Piquillo peppers for garnish
How to make beef tenderloin with Cabrales sauceDifficulty: easy
- Total time
We leave the sirloin at room temperature for 15 minutes, so that it is not cold inside, since we will cook it lightly and we do not want diners to be cold inside. We preheat the oven during that same time to 200º.
Meanwhile, we take advantage of the time to prepare the Cabrales sauce. As this cheese is very strong and we want to notice its flavor but without covering the flavor of the beef tenderloin, we mix the cheese with liquid cream and bring it to a boil over low heat while stirring with the rods. When the cheese has melted, we pass the sauce through a strainer and reserve it hot.
To make the sirloin, we mark it on the plate very hot, to brown the outside without barely cooking more than a minute on each side. Then we finish cooking in the oven where we will have the medallions for 3 minutes on each side so that they are to the point.
We serve the beef sirloin medallions on a layer of straw potatoes, adding one or two tablespoons of the Cabrales sauce on top of each medallion and placing a piquillo pepper confit as garnish.
With what to accompany the beef tenderloin with Cabrales sauce
Veal sirloin medallions with Cabrales sauce are a special recipe, although we reserve it for special occasions and celebrations, since the price of this cut of meat is high. Accompanied by a quality red wine, you will not need anything else to make whoever you want happy.Tags: Vegetables And Legumes Meats And Birds Fish