Medallions of Beef With Port Sauce and Cashel Blue Cheese |
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Prep Time: 720 Minutes Cook Time: 12 Minutes |
Ready In: 732 Minutes Servings: 4 |
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From the late Bill Patterson, of the Oystercatcher. Adapted from The New Irish Table. Prep time includes soaking time for the raisins. Ingredients:
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 |
Directions:
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.
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