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Beef Tenderloin Asturias

Beef Tenderloin Asturias

A restaurant favourite in Spain.

Ready in: 35 minutes

Serves: 4

Complexity: very-easy

kcal: 540

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¼ cup rice bran oil
4 beef tenderloin steaks
1 small onion, minced
1 tbsp paprika
¼ cup cider
½ cup beef stock
100 g blue cheese
2 tbsp chopped parsley


Heat oil in a large frypan over medium-high heat until almost smoking. Season steaks to taste with SIDS SALT & PEPPER, then sear on both sides in hot oil. Reduce heat to medium and continue cooking, turning every 15 seconds, until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from 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 cider. Simmer until the cider has reduced by ½, 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.