Grilled Fillet of Beef with Cashel Blue Cheese and Barley Risotto

  • Active Time 25m
  • Total Time 25m

Serves 6

Beef and barley is a traditional flavor combination in Ireland. And the Irish use blue cheese as much as Italians use gorgonzola. Cashel Blue is a creamy blue cheese made in Ireland from cow's milk. Look for it in gourmet cheese shops. If you are unable to find it, substitute Roquefort. Sautéed spinach would be a delicious accompaniment to this recipe.


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 whole cloves
  • 2 fresh thyme sprigs
  • 1 garlic clove, minced
  • 1 cup Guinness beer
  • 2 cups beef broth
  • 2 teaspoons treacle or mild-flavored molasses
  • 2 teaspoons tomato puree
  • Salt and freshly ground black pepper

  • 6 filet mignon steak fillets (7 ounces each)
  • 6 ounces Cashel Blue Cheese or Roquefort, sliced into six 1-ounce servings
  • Barley Risotto (see recipe)


Heat oil in large heavy sauté pan over medium-high heat. Add onion, cloves, thyme and garlic; sauté 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.


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.

Recipe created exclusively for by James O'Shea.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4696

nutrition information per serving

738 calories; 38g total fat; 179mg cholesterol; 702mg sodium; 36g carbohydrates; 7g fiber; 59g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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