Solomillo al Cabrales is a traditional dish originating from the region of Asturias. The dish is usually made with a combination of beef tenderloin, Cabrales cheese, thyme, olive oil, salt, and pepper. The tenderloin is brushed with olive oil, then placed over thyme in a roasting pan and roasted until medium-rare.

The thyme is discarded, and the tenderloin is then seared over high heat, removed from the pan, and wrapped in foil. After a few minutes, the meat is cut into small cubes (or thick slices for a main dish) that are arranged on a warmed plate. Each piece is sprinkled with sea salt and black pepper, then topped with a piece of strong blue cheese and drizzled with olive oil.