Chef Donís Kitchen Recipe File  
RECIPE NAME: Cabrales Crusted Beef Tenderloin - Present Original Date:
DIRECTORY: Meats 2/28/96
    Revision Date:
Sensitivity: Be sure pears are ripe!


1 portion



Herb Oil Ĺ fl oz    
beef fillet, trimmed 8 oz ea    
pear, quartered, cored 3 pieces    
salt mix 3:1 1/8 tsp    
black pepper, fresh ground pinch    
Cabrales Crust 1 oz wt slice    
Marsala Glaze 2 fl oz    
Idazabil Mashed Potatoes ĺ cup    
thyme, sprig 1 each    
Italian parsley, chopped 1 tsp    

Lightly brush steak and pears with herb oil. Sprinkle with salt and pepper.

Grill steak to desired doneness, grill pears until tender.

When steak is almost done place Cabrales crust on top of steak and place in salamander 1 minute until golden brown.

Sauce front half of plate, dollop potatoes at 11:00, stack pears over potatoes in a triangle.

Place steak at 5:00 and place thyme sprig in between steak and potatoes, sticking up.

Sprinkle parsley across sauce. Serve.