A melt-in-your-mouth, rich, and deliciously indulgent main course. Roast fillet topped with blue cheese and served with a cherry and port sauce is perfect for entertaining. Or just make it whenever you’re feeling fancy!
Roast fillet topped with blue cheese and served with a cherry and port sauce
- 5g butter
- 1 small onion, peeled and finely chopped
- 5ml (1 tsp) garlic, peeled and crushed
- 240g cherries, pitted + extra, to serve
- 80ml (1/3 cup) port
- 375ml (1½ cups) fresh cream
- 5ml (1 tsp) dried tarragon
- salt and freshly ground black pepper, to taste
- 800g beef fillet
- oil, to sear
- 150g blue cheese
- handful fresh basil leaves, to garnish
For the sauce, heat the butter in a saucepan over low heat and gently sauté the onion until soft and translucent, 15 minutes. Add the garlic, cherries and port, turn up the heat and allow it to bubble away, 5 minutes. Stir in the cream and tarragon and cook for a further 10 minutes. Season to taste. Preheat the oven to 200°C.
Heat a griddle pan until hot. Season the meat and sear the whole fillet in a little oil, 2 minutes on each side. Place in the oven and cook, about 10 minutes for medium rare or 15 minutes for medium.
Slice the meat and pour over the sauce. Serve topped with crumbled blue cheese, basil leaves and whole cherries.
Cook's tip: For a quick and tasty marinade for 800g beef fillet, whisk together 60ml (¼ cup) sunflower oil, 250ml (1 cup) red wine, 60ml (¼ cup) red wine vinegar, 15ml (1 tbsp) chopped rosemary and 10ml (2 tsp) crushed garlic. Place in a re-sealable bag with the meat and allow to marinate for at least 30 minutes.