1-3/4 lb loin of beef
1 cup concentrated beef stock
4 oz raisins
7 oz smoked Idiazábal cheese
1 glass of herb flavored vodka
4 cooking apples
Salt and pepper
Mache, field salad, bibb lettuce, or watercress
Soak the raisins in the herb eau-de-vie for half an hour before use.
Remove the rind from the cheese. Cut the cheese into pieces and melt in a double saucepan over a medium heat with the brandy and a little of the stock, stirring all the time while adding more stock until a thick cream forms (about 10 minutes taking care that the cheese does not separate). Put the sauce through a fine sieve and add the raisins.
Brush the beef with oil and place in an iron frying pan over a medium heat. Sprinkle the top surface with plenty of rock salt and leave to cook on one side for 20 minutes. Remove the salt with a spatula, turn over and place salt on the other side. Again leave to cook over a medium heat for 15 minutes. Remove the salt and cut into thick slices.
Peel the apples, cut into wedges and brown in oil. Serve the meat with the sauce, the apple pieces and a few leaves of Mache or watercress.
Recipe courtesy of Spain GourmeTour magazine