Medallions of Beef with Cabernet Sauce and Cashel Blue Cheese

Yield (4 portions)


  • 1/4 cup golden raisins
  • 1/2 cup cabernet
  • Soak raisins in cabernet for at least 2 hours
  • 1/2 ounce (weight) shallots, minced
  • 2 T pine nuts (toasted)
  • 1 t Dijon mustard
  • 1/2 cup jus lie
  • Salt and pepper to taste
  • 2 T butter, cold
  • 2 T Italian parsley, fresh, chopped


Place raisins, wine and shallots in sauce pan and reduce to 1/3. Add pine nuts, mustard, jus lie and simmer slowly until it thickens. Season with salt and pepper. Simmer.

At the last minute, add the parsley and butter and swirl into the sauce. Simmer and serve with seared steak, colcannon and the sauce. Top with flaked sea salt if serving with a big cabernet.

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