Sirloin in lebaniegan pomace and picón Bejes- Tresviso cheese sauce

Magefesa_Sirloin in pomace


  • 2 Lbs. Sirloin
  • 2 Cups 18% fat  cream
  • ½ Lb Tresviso cheese.
  • 2 Tablespoons butter.
  • 1 Tablespoon white grape pomace.
  • Salt and white pepper.


Cut  meat into four ½ lb portions.
Melt  butter over low heat in a Non-stick stainless steel Magefesa pan.
Add crumbled Picón Bejes-Tresviso cheese and cook  until it melts.
Pour in the pomace and cook for a few seconds until alcohol evaporates. Incorporate the cream and cook over medium heat.
Let simmer, stirring occasionally, until mixtures reduces to a homogeneous and creamy sauce.
Season with salt and pepper to taste and set aside.
Grill the meat to your taste and serve  along with the  Picón Bejes-Tresviso cheese sauce.

The Picón Bejes-Tresviso cheese is a variety from the region of Liébana, in Cantabria. Made of cow’s, sheep’s and goat’s milk, it has been a protected designation of origin product (P.D.O.) since 1994.
Once elaborated, the final maturity of this cheese is achieved by further curing in a natural limestone cave, developing the brevibacterium-infested crust and green bluish color typical of many blue cheeses. It has a spicy touch to the taste, giving it the name of Picón Bejes-Tresviso.( Picón is the Spanish word for spicy)


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