Tender and flavourful, great for a dinner party
What You Need:
– 100g Crumbled Scottish Blue
– 80g Minced Onion
– 3 Cloves Garlic, Minced
– 1 Tablespoon Chopped Fresh Thyme
– 15g Butter
– 175ml Beef Stock
– 125ml Port Wine
– 2 Teaspoons of Red Currant Jelly
– 1 Tablespoon Vegetable Oil
– 4 Fillet Steaks (2cm thick)
What To Do:
Melt butter in a frying pan over medium heat.
Add the onion, garlic and thyme.
Cook, stirring constantly, until onion is tender. Stir in the beef stock, scraping any onion bits from the bottom of the pan, then stir in the port wine with 2 teaspoons of red currant jelly. Bring to the boil, and
cook until the mixture has reduced to about 125ml. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 180°C / Gas mark 4.
Heat oil in a oven-safe frying pan over high heat.
Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Remove from the oven, and place on a baking tray. Melt the Scottish Blue with a little cream. Top each steak with a layer of this mixture. Serve with warm port wine sauce.
You can use burgers as an alternative.