Ingredients
- /4 cup olive oil
- (6 ounce) beef tenderloin steaks
- salt and pepper to taste
- small onion, minced
- tablespoon paprika
- /4 cup dry white wine
- /2 cup beef broth
- ounces Spanish blue cheese, such as Cabrales or Valdeon
- tablespoons chopped parsley
Instructions
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Step 1
To begin, heat olive oil in a large skillet over medium-high until it shimmers. Season the tenderloin steaks generously with salt and pepper. Once the oil is smoking, carefully place the steaks in the pan and sear them on both sides until beautifully browned. Then lower the heat to medium and let them cook to medium-rare, about 6 minutes total, depending on thickness. Remove the steaks and set them aside, tented with foil to keep warm. Now, in the same pan, add the minced onion and cook until soft and translucent, about 5 minutes. Stir in the paprika and let it bloom for a minute. Crank up the heat to medium-high, pour in the white wine, and scrape up any browned bits. Let the wine reduce by half, then add the beef broth and simmer for 2 minutes. Finally, whisk in the crumbled blue cheese until it melts into a velvety sauce. Spoon it over the steaks and finish with a sprinkle of fresh parsley.