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Tuesday, September 27, 2011

ANCAS & BEEF TENERLOIN WITH CABRALES CHEESE SAUCE

"A Flying Butt-Bird"
Photo by: Glen Combat Beard Holman elfwood.com

haunch, behind. Villena instructs that the behinds  of large birds, like the pheasant, should be cut into two pieces. Small birds were simply cut in half if at all. (Ancas de ranas are frogs legs.) Villena/Calero. 2002:26a]


RECIPE FOR BEEF TENDERLOIN WITH CABRALES CHEESE SAUCE FROM THE ARCHIVES OF THE MEDIEVAL SPANISH CHEF
 "Simplify, simplify, simplify"

Photo by: by She Who Shall Not Be Named    

For 4 persons

Ingredients

1½ lb beef tenderloin steak (butt-end)
extra virgin olive oil
salt and freshly ground pepper
3 tbsp butter
½ c dry red wine
½ lb Cabrales or other blue cheese crumbled

Preparation

Brush the steak with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, about 15 min for medium-rare. Place the steak on a platter and let stand 5 min.
Cabrales
Photo by: Ricard2009

In the meantime, put the melt butter and wine in a saucepan. Heat to melt the butter. Add the cheese and cook over low heat, stirring constantly until very hot. Carve the steak,  pour the sauce over the steaks and serve.

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