Medallions Of Beef With Port Sauce And Cashel Blue Cheese

Total Time: 12 hrs 12 mins Preparation Time: 12 hrs Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/4 cup golden raisin (sultanas)
• 1 cup port wine
• 4 beef filet steaks (6 ounces each)
• 2 tablespoons olive oil
• 2 shallots, finely minced
• salt
• pepper
• 3 tablespoons water
• 2 tablespoons pine nuts
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 tablespoon dijon mustard
• 1 tablespoon fresh lemon juice
• 8 ounces blue cheese, crumbled, cashel blue preferred
• fresh chives, minced

Recipe

• 1 combine raisins and port and let soak for 10-12 hours.
• 2 drain, reserving both the raisins and the port.
• 3 preheat broiler.
• 4 coat beef with olive oil.
• 5 heat a large skillet over medium-high heat.
• 6 cook meat to desired degree of doneness, 4-5 minutes per side for medium-rare.
• 7 place in an oven-proof dish, and sprinkle with shallots, salt and pepper.
• 8 cover and keep warm.
• 9 add water to the pan and bring to a boil over medium heat.
• 10 stir, scraping up the browned bits.
• 11 cook for 2-3 minutes, or until reduced by two-thirds.
• 12 stir in raisins and port.
• 13 add pine nuts.
• 14 reduce heat to low and whisk in butter, a few pieces at a time.
• 15 cook until thickened, 3-5 minutes.
• 16 add mustard and any juices from the meat.
• 17 season with salt, pepper and lemon juice.
• 18 cover each steak with blue cheese.
• 19 place under broiler, 4" from heat, and broil for 1-2 minutes, or until cheese is bubbly.
• 20 transfer steaks to serving plates and spoon sauce around them.
• 21 garnish with chives.