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Beef Tenderloin Asturias

Beef Tenderloin Asturias

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
PIPPYMOE

PIPPYMOE

I had this wonderful dish at a Spanish restaurant, and this is my version.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.
  2. Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
  3. To serve, pour the sauce over the steaks and sprinkle with chopped parsley.
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Reviews

c-biskit
16

c-biskit

9/21/2008

We loved this. We found the calabres cheese at the Spanish Table and, while we were there, picked up a couple bottles of Spanish red (a Rioja and a Ribera del Duero). They were both good matches. But we kept gravitating toward the Rioja, which had been too much wine the night before with the Pollo al Ajillo (also on Allrecipes) -- the Ribera was the better match with the chicken.

jsbahouth
12

jsbahouth

9/28/2007

Absolutley one of the best recipe on here. my whole family loved it even my 2 year old!!!!

Erling Tambs
11

Erling Tambs

5/17/2010

Nam, nam. Kunne hatt i mer paprika. Brukte blå castello. OK Hadde båtpoteter. Godt

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