Asturian-Style Veal Fillets with Cabrales Sauce

Ingredients

• 1 lb. 10 oz. boneless veal tenderloin, sliced into 1 in. thick medallions
• 7 oz. Cabrales cheese
• 1 cup brandy
• 1 1⁄4 cups heavy cream
• Kosher salt
• Freshly ground white pepper
• 1 tbsp. finely ground cornmeal
• 1 cup dry hard cider
• 1⁄4 cup plus 1 Tbsp. olive oil, divided
• 2 tbsp. unsalted butter
• 2 medium golden delicious apples, cored and coarsely chopped
• 1 cup (5 oz.) mixed dried fruit (such as apricots and raisins) coarsely chopped
• 1 cup (7 oz.) cooked, peeled, small chestnuts
• Coarsely chopped parsley, for garnish