100g crumbled blue cheese
80g minced onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
175ml beef stock
125ml port wine
Dash of single cream
2 teaspoons of red current jelly
1 tablespoon vegetable oil
4 fillet steaks
Melt a knob of butter in a frying pan over a medium heat.
Add the onion, garlic and thyme.
Stir occasionally until the onion is tender, stir in the beef stock then stir in the port wine with two teaspoons of red current jelly.
Bring this mix to the boil and cook until the mixture has reduced.
Heat oil in an oven safe frying pan over a high heat.
Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute.
Let the steaks rest while you melt the Scottish blue cheese with a little cream.
Top each steak with a layer of the blue cheese mixture and serve with the warm port wine sauce.