Beef with Cabrales "Mama Marisa" – a delicious recipe with olive oil, tenderloin, salt, Freshly ground black pepper, garlic, Cabrales cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1.
2
Preheat the oven to 250F.
3
2.
4
Heat 6 tablespoons of the olive oil in an ovenproof skillet over medium heat.
5
Rub the beef on all sides with salt and pepper.
6
Add the beef to the skillet and cook, turning it as necessary, until browned on all sides, about 10 minutes.
7
3.
8
Roast the beef tenderloin until the inside reaches 145F at its thickest point, about 30 minutes.
9
Let it rest 5 minutes before cutting.
10
4.
11
Meanwhile, mash the peeled roasted garlic and mix with the Cabrales and brandy.
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5.
13
Carve the tenderloin into 1/2-inch slices.
14
Sprinkle the slices with sea salt to taste and spread a little of the Cabrales mix on each.
15
Sprinkle the chives over the beef and serve.
1878
kcal
Calories
83
g
Fat
198
g
Carbs
100
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 tablespoons Spanish extra virgin olive oil, 2 pounds beef tenderloin roast, Sea salt, Freshly ground black pepper, and more.
Yes, Beef with Cabrales "Mama Marisa" falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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