Beef Tenderloin with Picon Cheese Spanish Recipe

Beef Tenderloin With Picon Cheese Spanish Recipe

Ingredients

• 2 teaspoons spanish extra-virgin olive oil
• 1 pound beef tenderloin
• 3 garlic cloves, peeled
• ½ shallot, thinly sliced
• 2 fresh thyme sprigs
• ¼ cup sidra (spanish hard cider) or other high-quality hard cider
• ½ cup heavy cream
• 2 ounces picon (spanish blue cheese from cantabria) or other good-quality blue cheese
• sea salt to taste
• chopped chives

Method

1. Preheat the oven to 450°F
2. Heat the olive oil in a large ovenproof saute pan over high heat
3. When the oil begins to smoke, add the tenderloin and sear on all sides, about 2 minutes per side
4. Transfer the pan to the oven and cook the tenderloin for 10 minutes or until it measures 130°F on a meat thermometer (for medium rare)
5. Transfer the tenderloin to a platter and keep warm
6. Carefully return the saute pan to the stovetop and heat over medium-high heat
7. Gently crush the garlic cloves with the flat side of a kitchen knife and add them to the pan along with the shallot and thyme
8. Cook for 2 minutes, then add the sidra and 2 tablespoons water to deglaze the pan, scraping up any brown bits
9. Reduce the heat to medium and stir in the cream and 1 ounce of the Picon cheese
10. Keep stirring as the cheese melts into the sauce and the sauce begins to thicken
11. Remove the pan from the heat and set aside
12. Slice the tenderloin into ½-inch-thick medallions and arrange on 4 plates
13. Season with salt and spoon the cheese sauce over and around the medallions
14. Crumble the remaining 1 ounce Picon cheese over the me-dallions and garnish with chives

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