This is my version of stuffed fillet of lazy Roquefot blog with some changes: I changed the Cabrales cheese and I have prepared pan. It was really rich cerdo100 Ingredients 1 sirloin Cabrales1 g cheese tablespoon mustard Dijon1 líquidasal brandynata cup of the sauce and pimientaPara líquida100 g cream cheese Cabrales1 tablespoon Dijon mustard Preparation: Clean the fat and tenderloin opens or ask the butcher to do it, so it is with this aspect0.
Once opened, season with salt and pepper on both sides put in a bowl with Cabrales cheese with a few tablespoons of cream and a little mustard, warm a few minutes in order to make micro with falcilidad a cream, which is extience the center of the tenderloin. Is rolled and tied with kitchen bramamnte.
Catching a frying pan with a little olive oil, very little, to make a steak. and when hot, marks the tenderloin on all sides When golden, add the glass of brandy, left on a high heat until the alcohol evaporates, and then add a little water. Allow to simmer covered until the water is consumed when it has consumed the water, remove from heat and set aside.
In the same pan that keeps the juices from the steak, put the cream (200 ml less than two tablespoons to go in the landfill), 100 g of Cabrales and a tablespoon of mustard. It takes the fire and the sauce is linked to carve the tenderloin, wait to cool slightly. It carves and serve with the sauce with this recipe to be included in the contest blog Cooking with Lazy Pakus organized to celebrate 4 years of blog Happy Birthday 
Once opened, season with salt and pepper on both sides put in a bowl with Cabrales cheese with a few tablespoons of cream and a little mustard, warm a few minutes in order to make micro with falcilidad a cream, which is extience the center of the tenderloin. Is rolled and tied with kitchen bramamnte.
Catching a frying pan with a little olive oil, very little, to make a steak. and when hot, marks the tenderloin on all sides When golden, add the glass of brandy, left on a high heat until the alcohol evaporates, and then add a little water. Allow to simmer covered until the water is consumed when it has consumed the water, remove from heat and set aside.
In the same pan that keeps the juices from the steak, put the cream (200 ml less than two tablespoons to go in the landfill), 100 g of Cabrales and a tablespoon of mustard. It takes the fire and the sauce is linked to carve the tenderloin, wait to cool slightly. It carves and serve with the sauce with this recipe to be included in the contest blog Cooking with Lazy Pakus organized to celebrate 4 years of blog Happy Birthday
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