Ingredients: • 1/4 cup golden raisins
• 1 cup port
• 2 tablespoons olive oil
• 4 beef fillet steaks (about 6 ounces each)
• 2 shallots, finely minced
• Salt and freshly ground pepper to taste
• 3 tablespoons beef broth
• 2 tablespoons pine nuts
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 8 ounces Cashel Blue cheese or other blue cheese, crumbled
• Minced fresh chives for garnish
One day before serving, soak the raisins in the port for 10 to 12 hours.
Strain and reserve the raisins and the port.
Coat the beef with the olive oil. Light a fire in a charcoal grill or
preheat a gas grill to medium-high. Cook the steaks for 4 to 5 minutes on each
side for medium rare. Remove to an ovenproof dish, sprinkle with the shallots,
and season with salt and pepper. Cover and keep warm.
In a small saucepan, bring the beef stock to a boil over medium heat. Cook
for 2 to 3 minutes, or until reduced by two-thirds. Stir in the reserved raisins
and port, then add the pine nuts. Reduce the heat to low and whisk in the
pieces of unsalted butter, a few at a time, or until the sauce thickens. Add
mustard and any juices that have collected from the steaks. Season with salt
and pepper to taste and the lemon juice.
To serve, preheat the broiler. Cover each steak with the crumbled blue
cheese, place under the broiler 4 inches from the heat source for 1 to 2
minutes, or until the cheese is lightly browned and bubbling. Transfer each
a serving plate and spoon the sauce around the meat. Garnish with the chives.