Taste of Home winning recipe: David’s Cabreles
This was simple to make & tasted great. I used a little less bleu cheese, because I don’t particularly care for the flavor. I also used whiskey, instead of brandy, but it still came out tasting great. I used pork tenderloin, but I bet using beef with the bleu cheese could be even better!
1 beef or pork tenderloin cut into approximately 1 inch slices
1 block of cream cheese
1 cup milk
1 container of crumbled blue cheese
¼ cup of brandy preferred, but otherwise, cognac, whiskey work too
Salt and pepper to taste
Optional, parsley for garnish
To a blender, add cream cheese, brandy, blue cheese and a ½ cup of milk. Blend till ingredients are well mixed. Mixture should look like pancake batter. If not, add a little more milk till desired consistency is reached.
Next, heat a skillet over high heat and add a bit of olive oil till pan is hot. Add a little salt and pepper to the slices of tenderloin and place in pan. Sear for about 1 to 2 minutes on each side. Then, pour cream cheese mixture over slices of meat into skillet and cook until cheese has melted and meat slices are at the doneness that you prefer (rare, medium, well done). Stir mixture a little to incorporate meat juices and form a nice brown hue. Melted mixture should be a nice thick consistency.
Place slices of meat on plate and pour sauce over top. Sprinkle with parsley. Great to eat with bread to sop up all the melted cream cheese mixture.
Submitted by: David Dich