Entrecôte with cabrales
Ingredients for 4 people: 4 beef entrecôtes of 200g each 125g of Cabrales cheese 100g of butter 1dl of cream olive oil brandy
Melt and mix the butter with the cheese, add the brandy and flambé. Add the cream and reduce the sauce until it thickens. Fry each entrecôte on each side in olive oil, leaving them pink in the middle
Serve the entrecôtes on a flat plate, bathed in the sauce and accompanied by fried potatoes.
- First course