Beef Medallion with Blue Cheese Leeks, Rosemary Mash and Port Sauce

Heat's Patricia George serves up this tasty main course.


  • 4 the best angus fillet beef
  • for the marinade for beef:
  • 1 tsp tomato puree
  • 1 tblsp balsmatic vinegar (organic if possible, well worth it and will last for ages and tastes so much better)
  • 1 tlbsp of olive oil
  • 1 clove of garlic (crushed)
  • sea salt/fresh ground black pepper
  • for the leeks:
  • 6 baby leeks (stalk, woody green end and first out layer removed)
  • 6 spring onions (sliced thinly into long 2 inch strips)
  • 2 tblsp butter
  • generous splash of your favourite white wine
  • fresh black pepper (salt not needed as lovely salty infusion comes from cheese later)
  • 150 g cashel blue or any other similar creamy soft cheese you like (personally i found this works best)
  • for the rosemary mash:
  • 8 rooster potatoes (peeled, halved and left to soak for hour so as to remove starch from potato, this makes much nicer mash!)
  • 100 g butter
  • 1/2 pint of double cream
  • large bunch of fresh rosemary (the fresher the better, dried just won't work!)
  • sea salt/pepper
  • for the pre-rolled rough puff pastry:
  • 1 large spanish or like onion (thinly sliced)
  • small bowl of seasoned plain flour
  • 8 basil leaves
  • deep pan of oil to fry onion in.
  • for the port sauce:
  • good quality stock
  • 1 red onion (finely chopped)
  • 3 cloves of garlic left whole and in bruised skins (gives them a lovely sweet rather than garlicky flavour)
  • 3 tblsp olive oil
  • small glass of good port (or could use a rich red wine if you prefered)
  • salt/ black pepper


  1. I have also explained how to make a fabulous stock your self, but it needs to be made several days before,it's very easy, freezes well and can be used in so many other dishes. Hey, I manage and have a very hectic life, but it really is worth the time as it actually takes little skill or effort.
  2. For the Port Sauce:
  3. Sweat the onion and garlic till onions are clear not browned. Add port and reduce for 10 min. Add stock and leave to simmer until reduced by half and thickened, more stock can be added if it thickens too much.
  4. Just before serve you can add a knob of butter to add a nice rich shine to sauce. I suggest you do this first.
  5. (best stock at end of page)
  6. To Shape and Marinate the Beef:
  7. Mix all of the marinade ingrediants except s/p together and then rub over the beef.
  8. Using cling film stand each fillet on its side and then roll tightly into smaller thicker medallion shape. This can be left ideally overnight.
  9. I only like to add the seasoning just before it hits a hot pan.
  10. For the Rosemary Mash:
  11. Add peeled and half potatoes to sauspan and bring to boil, simmer till tender but not over cooked.
  12. Meanwhile pour cream, butter and bunch of Rosemary into a saucepan, bring to near boil, let cool and infuse.
  13. Slowly saute, spring onions, leeks in the butter until soft and clear but NOT browned. Splash in generous glug of wine, bring to near boil and simmer till reduced by half and thick in texture.
  14. Crumble in the cheese and turn off the heat, stir and taste, add pepper if needed.
  15. Strain the creamy, rosemary mixture into a fresh pan and bring to near boil.
  16. Strain and mash or Rice potatoes, adding the hot Rosemary infused mixture into the potatoes, taste and season, Keep warm in bowl covered in cling film over pan of simmering water, until needed.
  17. For the Pastry:
  18. Unroll pastry and cut out 4 circle disks, place on greese proof paper.
  19. Cut 4 disk of potatoes 1/2 in thick and arrange on out side away from pastry.
  20. Place a second tin or glass flat plate on top and place in moderate oven 180°C until golden brown.
  21. What you're doing here is not allowing the pastry to raise to its usual height, thus forcing it be flatter and more crispy while it still retains its crumbliness, this acts as a lovely contrast to the melt-on-the-mouth beef and cream leeks.
  22. Get a shallow pan very hot and then season beef and with cling film still around outside of beef place on pan for few minutes untill browned and sealed, then turn over and repeat.
  23. Once beef is sealed both ends you an remove cling film from around edge, now seal around the rest of the medallion.
  24. Then place in oven for 4 -7 minutes depending on taste and the thickness of medallion. Remove and rest in warm place, resting is very important and greatly improves the beef, and giving it a melt into mouth texture.
  25. Toss sliced onions into seasoned and then add to hot oil, deep fry untill gorgeous golden colour, remove and drain on kitchen paper.
  26. Add the 4 Basil leaves and fry fo a few second, remove and drain on kitchen paper also.
  27. To Serve:
  28. Place creamy leeks into middle of plate, top with crispy pastry disk.
  29. Arrange succulent beef medallon on top of pastry.
  30. Top with crispy onions and basil leaf. Place rosemary potatoes along side and drizzle the rich port sauce around the plate.
  31. Serve and enjoy!
  32. Fabulous Beef Stock (Double stocking is the best method)
  33. Ingredients:
  34. Selection of lamb and Beef bones with marrow from your butcher (will be given freely by good butcher)
  35. Selection of onions, carrots, celery, fennel, and as many of your favourite herbs.
  36. Place bones on tray and roast in oven on high heat until very brown and roasted in colour.
  37. In large deep heavy saucepan add roasted bones, 4 onions halved, 4 halved carrots, 4 sticks of rougly chopped celery,packed fresh rosemary thyme, sage and fennel bulb. Fill with water bring to boil, remove any scum which raise to the surface.Simmer till reduced by half. Add 2 tbsp of tomato puree and bottle full body red wine. Reduce by half again, taste and season. Leave to cool and infuse and then pass through strainer. Bin the veg and bones. Leave over night and in the morning remove the fat which raises to the surface.
  38. Now this is the magic bit.
  39. Start all of above again, roasting bones and adding to large pan,BUT this time instead of add water add the previously made stock, add veg and top with water only if needed.
  40. Repeat the reducing by half, add bottle of wine, 1 tblsp of tomato puree, pack with herbs and reduce. Cool, sieve, strain and let fat raise to surface over night.
  41. Remove fat and the stock left can then be put in large pan. Remove laddle or two into smaller pan and let the smaller pan reduce by half again. Bit by bit add the rest of the stock into the smaller pan until all reduced and your happy with the consistancy.
  42. This is amazing stock and can be used in every think from jus to soups.


Patricia's tips: If I was'nt using Rosemary Mash then I sometimes add finely chopped mint into the port sause and this is really gorgeous with lamb.


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