Beef Fillet stuffed with Blue Cheese and Fig Paste, Red Wine Reduction

Directions:

Butterfly open an Australian grass fed or Wagyu beef filet and season on all sides.

Lay fillet open with cut side up, and spread one side with Biogrape fig paste, leaving a ½ inch border. Place a mound of Roaring Forties Blue cheese in the centre of the paste and fold beef back over.

Heat a ovenproof pan over medium high heat and add a thin layer of olive oil. Sear beef for 1 minute to brown each side, then transfer to a hot oven and cook for 3-6 minutes, or until cooked as desired – best is an internal temperature of 130-140F.  Remove from pan and cover loosely with foil.

To make the reduction, cook chopped shallots until golden in the same pan with the meat juices, pour in a glass of Turners Crossing Shiraz Viognier, or preferred Australian red wine, and a few spoons of Biogrape Blueberry and Grape Paste. Cook until reduced and syrupy. 

Slice beef and spoon over the reduction.  Great on a bed of mash or faro! And, of course, with a glass of the wine used for the reduction for a total partnership!