Ingredients

10 tablespoons Spanish extra virgin olive oil
2 pounds beef tenderloin roast
Sea salt
Freshly ground black pepper
3 heads of garlic, roasted (see Note)
3 ounces Cabrales cheese (or any other blue cheese)
1 1/2 tablespoons brandy
1 bunch chives, chopped

Directions

BEEF WITH CABRALES MAMA MARISA:

1. Preheat the oven to 250°F.

2. Heat 6 tablespoons of the olive oil in an ovenproof skillet over medium heat. Rub the beef on all sides with salt and pepper. Add the beef to the skillet and cook, turning it as necessary, until browned on all sides, about 10 minutes.

3. Roast the beef tenderloin until the inside reaches 145°F at its thickest point, about 30 minutes. Let it rest 5 minutes before cutting.

4. Meanwhile, mash the peeled roasted garlic and mix with the Cabrales and brandy.

5. Carve the tenderloin into 1/2-inch slices. Sprinkle the slices with sea salt to taste and spread a little of the Cabrales mix on each. Sprinkle the chives over the beef and serve.

Note: To roast garlic, first cut a thin slice from the top of each head to expose the tips of the cloves. Arrange the heads side by side in a small baking dish and drizzle a little olive oil over them. Roast in a 375°F oven until the garlic is browned and the cloves are very tender when poked with a fork, about 30 minutes. Cool to room temperature, then squeeze the softened garlic cloves out of their skins.