Beef Tenderloin Asturias with Roquefort

Beef Tenderloin Asturias with Roquefort

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4


1/2 cup Beef broth (stock)
200 gm Beef loin steak, lean (4 steaks)
1/4 tbsp Black pepper (to taste)
2 tbsp Olive oil
1 tbsp Paprika
2 tbsp Parsley, fresh (chopped)
1 cup Roquefort (blue) cheese (better Cabrales or Valdeon)
1/4 tsp Salt (to taste)
1/4 cup White wine
1 small Yellow onion (minced)


Cut steaks into four equal pieces. Sprinkle with salt and pepper on both sides of each piece.

Heat half of the oil in a large skillet over medium-high heat and sear steaks on both sides. Reduce heat to medium and continue cooking until steaks reach desired cooking level. Remove steaks from skillet and keep warm.

Add the remaining oil and 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 wine. Simmer until the wine has reduced by half, then add the beef broth, 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.

Nutrition Facts

Per Portion

Calories 291
Calories from fat 189
Calories from saturated fat 80
Total Fat 21.1 g
Saturated Fat 8.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 9.4 g
Cholesterol 54 mg
Sodium 890 mg
Potassium 346 mg
Total Carbohydrate 3.4 g
Dietary Fiber 1.0 g
Sugars 0.9 g
Protein 19.3 g

Dietary servings

Per Portion

Meat 0.7
Milk Alternative 0.7
Vegetables 0.2

Energy sources

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