If you enjoy blue cheese, the region of Asturias in Northern Spain is famous for its Cabrales cheese variety. With a very strong odor and intense flavor, this is a blue cheese lover’s blue cheese. In many restaurants in Asturias, you can even find Cabrales cheese sauce, where the blue cheese is combined with heavy cream, olive oil, and butter.
This recipe provides a quick and easy description of how to make Cabrales cheese sauce that is served over a perfectly seared cut of filet mignon.
If you have a nice cheese shop nearby, check to see if they sell this wonderful cheese.
The recipe below is intended for 4 portions.
Filet Mignon with Cabrales Blue Cheese Sauce
If you enjoy blue cheese, the region of Asturias in Northern Spain is famous for its Cabrales cheese variety. With a very strong odor and intense flavor, this is a blue cheese lover’s blue cheese. In many restaurants in Asturias, you can even find Cabrales cheese sauce, where the blue cheese is combined with heavy cream, olive oil, and butter. This recipe provides a quick and easy description of how to make Cabrales cheese sauce that is served over a perfectly seared cut of filet mignon. If you have a nice cheese shop nearby, check to see if they sell this wonderful cheese. The recipe below is intended for 4 portions.
Ingredients
- 4 Tbsp salted butter
- 2 Tbsp olive oil
- 1 cup Cabrales blue cheese
- ¼ cup dry cider
- 1 cup heavy cream
- 4 6 oz cuts of filet mignon
- 2 tsp kosher salt
- 2 Tbsp vegetable oil
- ¼ tsp freshly-ground black pepper
Instructions
- Heat salted butter and olive oil in a small sauce pot.
- Add the Cabrales cheese chunks and slowly stir to warm and break down the cheese.
- Add the dry cider and stir until the mixture is warm.
- Add the heavy cream and stir until the Cabrales cheese is completely melted and the mixture has achieved the desired cheese sauce consistency.
- Taste sauce and adjust salt if necessary.
- Set sauce aside for when you are ready to serve.
- For your filet mignon, heat a large saute pan on high.
- Add the vegetable oil, and wait until the oil is nearly smoking.
- Salt your filet mignon cuts on all sides.
- Add your filet mignon to the hot oil, and sear hard for a few minutes on each side, cooking the center of each steak to rare.
- Remove from heat and add freshly-ground black pepper to the steaks.
- Allow the filet mignon to rest for 5 minutes.
- Top with warm Cabrales cheese sauce and enjoy.
Notes
Any leftover Cabrales cheese sauce can be stored in a covered container in the fridge. When you are ready to re-use it, simply reheat it gently in a small sauce pot. It tastes wonderful served over fried potatoes.
