4 beef tenderloins
1/4c olive oil
1 small onion
1T paprika
1/4c dry white wine
1/2c beef broth
4 oz. Spanish blue cheese
salt and pepper
parsley
Salt and pepper beef tenderloins. Heat 1/4 C olive oil in cazuela. Sear tenderloins on both sides and remove from cazuela. Add 1 small minced onion to cazuela cook a few minutes. Add 1T paprika and 1/4 C dry white wine and simmer. Add 1/2 C beef broth. Add 4 oz. Spanish blue cheese. Once cheese is melted pour on beef. Top with chopped parsley.
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