• Ingredients: 33
  • Serves: 4

Beef with cabrales "mama marisa" with spanish extra virgin olive oil, beef tenderloin roast, sea salt, freshly ground black pepper, heads of garlic, roasted, cabrales cheese, brandy, bunch chives, chopped.

Ingredients

For sauce

  • 3 tbsps. olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans Italian tomatoes in juice, drained, reserving juice, and finely chopped
  • 1/2 cup water
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 cup chopped fresh basil

For crêpes

  • 3 large eggs
  • 1 1/2 cups water
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tbsp. unsalted butter, melted

For filling

  • Special equipment: 2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square

Fish

  • 4 6-ounce monkfish fillets , skin removed
  • 1 tbsp. olive oil

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 2. Heat 6 tablespoons of the olive oil in an ovenproof skillet over medium heat. Rub the beef on all sides with salt and pepper.

    For this step you will need

  2. Step 2 Add the beef to the skillet and cook, turning it as necessary, until browned on all sides, about 10 minutes.

    For this step you will need

  3. Step 3 3. Roast the beef tenderloin until the inside reaches 145°F at its thickest point, about 30 minutes.

    For this step you will need

  4. Step 4 5. Carve the tenderloin into 1/2-inch slices. Sprinkle the slices with sea salt to taste and spread a little of the Cabrales mix on each.

    For this step you will need

Nutrition information

Calories 998 Carbohydrates 13 g (4%)
Fat 81 g (124%) Protein 52 g (104%)
Saturated Fat 25 g (125%) Sodium 633 mg (26%)
Polyunsaturated Fat 5 g Fiber 1 g (4%)
Monounsaturated Fat 44 g Cholesterol 209 mg (70%)