800 gr (2 lb.) loin of beef
1/4 liter (1 cup) concentrated beef stock
100 gr (1/4 lb.) raisins
200 gr (1/2 lb.) smoked Idiazábal cheese
1 glass of herb eau-de-vie
4 cooking apples
Salt and pepper
Mache (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.
Recommended wine: Red Reserva D.O. La Rioja.