Grilled Fillet of Beef with Cashel Blue Cheese and Barley Risotto

Heat oil in heavy large saute pan over medium-high heat. Add onion, cloves, thyme and garlic; saute until onion is pale golden, about 2 minutes. Add Guinness. Boil until reduced by half, about 5 minutes. Add broth, treacle and tomato puree. Boil until sauce is reduced by half, stirring occasionally, about 10 minutes. Strain sauce into 2-cup glass measuring cup. Season to taste with salt and pepper.

DO-AHEAD TIP:
Sauce can be made 1 day ahead. Rewarm before serving.

Meanwhile, preheat broiler. Sprinkle steaks with salt and pepper. Arrange steaks on grill pan. Grill over medium-high heat until steaks are brown on outside and cooked to desired doneness, about 3 minutes per side for medium-rare. Top each steak with one piece blue cheese. Watching closely, broil until cheese just begins to melt, about 30 seconds.

Spoon Barley Risotto onto center of six warm dinner plates. Place steak atop risotto; drizzle sauce around risotto. Serve immediately.