Cachopo with Calabrese – a fried, filled steak from Spain!

Time: 1 hour

When I was first considering making a food blog, I was researching interesting recipes and came across a list of the top 100 foods to eat in the World. Cachopo was on the list and not having heard of it, I was intrigued and decided to make it, partly because I really want to go to Spain and eat tapas there. Cachopo is a traditional meal from Asturian, Spain cuisine. Two large beef steaks filled with Serrano Ham, Cheese & Peppers. It’s eaten fried after being breaded in egg. I liked the idea of the recipe and we did have it for supper – it is a very heavy meal, but extremely delicious and a recipe that you can play around with by adding cheese, meats and vegetables that you like in it! I am pairing it with Santana, as we heard him live last year and this tune has such a great beat…


Music Selection: Santana – Smooth ft. Rob Thomas

Ingredients & Quantities:
4 large beef fillets – use roulade, but pound it thin

4 – 6 slices cheddar or Monterey jack cheese

4 – 6 slices swiss cheese or spreadable goat cheese

4 – 8 slices Serrano Ham

3 cups wheat flour

3 cups breadcrumbs

4 free range eggs

Olive Oil

Salt/ Pepper

1 tsp Garlic powder

1 tsp Onion powder

Optional: roasted pepper spread or roasted peppers

Cabrales Ingredients

¼ c. white wine

1 Tbsp olive oil

1 Tbsp finely chopped shallots or onion

2 c. heavy cream

1 c. beef broth (or demi glace from pan)

4 – 6 ounces cabrales blue cheese


Directions:


Season the fillets with salt and black pepper. Use meat hammer and pound meat thin.

On half of the steak, place a slice of cheddar. Leave an edge of about 1 cm around cheese. Then place 1- 2 slices ham, cut so it also leaves 1 cm of steak. Then put peppers or pepper spread. Then layer on swiss or goat cheese on top. Fold remaining beef over and pound edges together to form a seal so ingredients do not come out.

Beat 4 eggs with a little salt. Pour the eggs onto a tray.  Put the flour/salt/pepper/garlic powder and onion powder in a second tray, and breadcrumbs in a third tray.

Careful not to disassemble it, dust the Cachopo in flour on both sides, then bathe the Cachopo with the eggs, then dip again in flour, eggs and, finally, dip in breadcrumbs. The Cachopo must be well covered in breadcrumbs.

Place a pan over medium heat and pour plenty of oil for frying (not deep frying) in a cast iron pan or large pan. When the oil is hot, put the Cachopo in for 6 minutes on each side over medium heat.

To ensure the meat is cooked, you can place a large lid on the cachopo for a few minutes or what we like to do is to pop it in an oven at 350 deg F for another 10 minutes.

Serve with Cabrales sauce on top of steaks.

Serve with fried potatoes, herb infused potatoes, or creamy dilled roast potatoes. Definitely serve with cabrales on top!

Cabrales Directions:

Saute shallot for a few minutes in 1 Tbsp olive oil. Add wine, then slowly add in cream and demi glace. Once warm, add in cheese and mix until cheese melts.

Serve warm.

This sauce is great on eggs the next day!

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