Beef Tenderloin with Paprika and Blue Cheese Sauce

    Beef Tenderloin with Paprika and Blue Cheese Sauce


    29 people made this

    I originally had this at a Spanish restaurant where it was called 'beef asturias' and it inspired me to make it myself, I hope you like the recipe as much as me.

    Serves: 4 

    • 1/4 cup (60ml) olive oil
    • 4 (185g) beef tenderloin steaks
    • 1 pinch salt and pepper, to taste
    • 1 small onion, finely diced
    • 1 tablespoon paprika
    • 1/4 cup (60ml) dry white wine
    • 1/2 cup (125ml) beef stock
    • 125g blue cheese
    • 2 tablespoons diced parsley

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

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

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