Prep 12 hrs
Cook 12 mins
From the late Bill Patterson, of the Oystercatcher. Adapted from The New Irish Table. Prep time includes soaking time for the raisins.
- 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
- Combine raisins and port and let soak for 10-12 hours.
- Drain, reserving both the raisins and the port.
- Preheat broiler.
- Coat beef with olive oil.
- Heat a large skillet over medium-high heat.
- Cook meat to desired degree of doneness, 4-5 minutes per side for medium-rare.
- Place in an oven-proof dish, and sprinkle with shallots, salt and pepper.
- Cover and keep warm.
- Add water to the pan and bring to a boil over medium heat.
- Stir, scraping up the browned bits.
- Cook for 2-3 minutes, or until reduced by two-thirds.
- Stir in raisins and port.
- Add pine nuts.
- Reduce heat to low and whisk in butter, a few pieces at a time.
- Cook until thickened, 3-5 minutes.
- Add mustard and any juices from the meat.
- Season with salt, pepper and lemon juice.
- Cover each steak with blue cheese.
- Place under broiler, 4" from heat, and broil for 1-2 minutes, or until cheese is bubbly.
- Transfer steaks to serving plates and spoon sauce around them.
- Garnish with chives.