Nov 20, 2006
Solomillo
This recipe from our Spain and Portugal Month is a fantastic stew-like dish using just a few ingredients. It was one of our favorites when we travelled through Spain and the featured cheese – “Cabrales” is actually named after the town it is made in – a beautiful mountain village in Asturias – in the very north of Spain.
Ingredients
- Pork Tenderloin
- You can substitute chicken or beef tenderloin
- Sherry
- 2-3 Tbl per serving
- Cabrales Cheese
- alternately, a good quality Gorgonzola or blue-cheese
- Shallots or yellow onion
- finely chopped
- Heavy Cream
- Salt & Pepper
- To taste
- Butter or Canola Oil
A note on variations. the basic ingredients in this can be changed but the traditional dish is with Pork tenderloin, sherry, and Cabrales. If you substitute Chicken or Beef Tenderloin it will still be very tasty. If you substitute Gorgonzola or another blue cheese (stilton, roquefort, etc.) it will still be good but Cabrales does have its own unique characteristics.
Preparation
It is all very simple.
Dredge slices of pork tenderloin or meat of choice in seasoned flour – salt and pepper will do. Fry in butter &/or a little canola oil. when you turn it over after it is lightly browned on one side – add some finely chopped shallots or onion and fry another minute or so.
At this point add the sherry – about 2- 3 Tbl per serving and allow alcohol to cook off. Add Cream and Cabrales and a little salt and pepper to taste.
You can turn the heat down and cover and cooking time depends on thickness of the meat and the meat itself. ( Beef Tenderloin – you might want to just cook medium rare.)
