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Medallions of Beef With Port Sauce and Cashel Blue Cheese

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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.”
12hrs 12mins

Ingredients Nutrition


  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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