Roast fillet topped with blue cheese and served with a cherry and port sauce – Food & Home Magazine
Roast fillet topped with blue cheese and served with a cherry and port sauce is a rich, indulgent, melt-in-your mouth dinner dish, perfect for entertaining.
Ingredients
- 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
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