Here is a meat based recipes that is very popular in northern Spain. Solomillo with a blue cheese sauce.


4 fillet steaks of about 150 grams each and cut 2 inches thick
2 tablespoons of butter
2 tablespoons of olive oil
Fresh flat leaf parsley
Salt and black pepper
75 grams of Cabrales cheese, crumbled (if you can't find Cabrales, Roquefort will do)
150 mils of double cream
2 tablespoons of Spanish brandy


Heat the butter and oil together in a heavy frying pan and over a high heat. Season the steaks well. Fry them for two minutes on each side, in order to sear them. Lower the heat slightly and cook for three more minutes on each side, or to suit your personal taste. Then place steaks on a pre-warmed plate. Reduce the heat and add the brandy, sitrring to pick up the juices. Add the cream and boil to reduce a little. Add the crumbled cheese and mash it into the sauce using a spoon. Taste for seasoning. Serve in a small jug so that it can be poured over the steaks to suit individual taste. Garnish the beef with parsley.