entrecote al queso cabrales - steak & blue cheese
(1 rating)
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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
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1/4 lbcabrales blue cheese (or roquefort)
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4 tspwhite wine
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1 tsplemon juice, freshly squeezed
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1 Tbspparsley, minced
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1 clovegarlic, crushed
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1 dashpaprika
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1 dashpepper
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1 Tbspbutter
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4 smribeye steaks
How To Make entrecote al queso cabrales - steak & blue cheese
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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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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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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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