12 hrs 12 mins
From the late Bill Patterson, of the Oystercatcher. Adapted from The New Irish Table. Prep time includes soaking time for the raisins.
My Private Note
Units: US | Metric
- 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
- 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
- 1Combine raisins and port and let soak for 10-12 hours.
- 2Drain, reserving both the raisins and the port.
- 3Preheat broiler.
- 4Coat beef with olive oil.
- 5Heat a large skillet over medium-high heat.
- 6Cook meat to desired degree of doneness, 4-5 minutes per side for medium-rare.
- 7Place in an oven-proof dish, and sprinkle with shallots, salt and pepper.
- 8Cover and keep warm.
- 9Add water to the pan and bring to a boil over medium heat.
- 10Stir, scraping up the browned bits.
- 11Cook for 2-3 minutes, or until reduced by two-thirds.
- 12Stir in raisins and port.
- 13Add pine nuts.
- 14Reduce heat to low and whisk in butter, a few pieces at a time.
- 15Cook until thickened, 3-5 minutes.
- 16Add mustard and any juices from the meat.
- 17Season with salt, pepper and lemon juice.
- 18Cover each steak with blue cheese.
- 19Place under broiler, 4" from heat, and broil for 1-2 minutes, or until cheese is bubbly.
- 20Transfer steaks to serving plates and spoon sauce around them.
- 21Garnish with chives.
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Nutritional Facts for Medallions of Beef With Port Sauce and Cashel Blue Cheese
Serving Size: 1 (293 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 802.3
- Calories from Fat 495
- Total Fat 55.0 g
- Saturated Fat 28.5 g
- Cholesterol 182.6 mg
- Sodium 907.2 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 0.6 g
- Sugars 10.5 g
- Protein 43.2 g