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Cabrales, Beef, and Roasted Red Pepper Tapas

Cabrales, Beef, and Roasted Red Pepper Tapas

This hearty appetizer, served with Tempranillo or other Spanish red wine, is hearty enough to hold guests while you finish cooking dinner.
Servings 10


  • ½ lb Cabrales cheese
  • 1 lb beef tenderloin
  • one jar roasted red peppers drained and sliced thin
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove halved
  • 1 crusty baguette sliced into ⅓” slices


  • Preheat oven to 425.
  • Heat oil in skillet on medium heat til it smokes.
  • Season meat generously with sea salt & pepper, sear it in the skillet on both sides, then roast it in the oven for 20 minutes (internal temperature should be around 130 degrees).
  • Transfer meat to a platter and allow it to “rest” for 10 minutes, then slice thinly.
  • Add crumbled Cabrales to the pan juices and stir to combine.
  • Meanwhile, rub garlic over the bread, and toast lightly in the oven if desired.


To serve, spread jus-Cabrales mixture on the bread, top with two slices of red pepper, then top with the beef tenderloin. Serve warm.