About this recipe:I had this gorgeous fillet steak at a Spanish restaurant. This is my version. If you can find a Spanish blue cheese like Cabrales or Valdeon, that is best, though any blue will do in a pinch!
4 tablespoons olive oil
4 (170g) beef fillet steaks
salt and pepper to taste
1 small onion, minced
1 tablespoon paprika
4 tablespoons dry white wine
125ml beef stock
110g Spanish blue cheese, such as Cabrales or Valdeon
2 tablespoons chopped parsley
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Method Prep:10min › Cook:25min › Ready in:35min
Heat olive oil in a large frying pan 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 in total for medium-rare. Remove steaks from frying pan and keep warm.
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 stock, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
To serve, pour the sauce over the steaks and sprinkle with chopped parsley.
i made this a while back and it was a big hit! very easy and ill make it again sat! i cooked the fillet last minute as hubby likes it medium, the sauce keeps warm in pan whislt steak is cooking - 05 Jun 2014