1 garlic clove, chopped
½ leek, white part only, chopped
½ onion, chopped
1 tbsp chopped fresh parsley
½ tsp Dijon mustard
150ml/5fl oz beef stock
50²µ/1¾´Ç³ú breadcrumbs
1 tbsp olive oil
2 tbsp port
50g/2oz Stilton
50g/2oz butter
150ml/5fl oz double cream
150g/5oz lamb fillet, cut into three medallions
50ml/1¾fl oz white wine