Ingredients:
To keep that cohesive feel in this recipe, choose a blue cheese with Australian roots. Makes 18 appetizers Prep time: 20 minutes Cooking time: About 20 minutes 3/4 cup McWilliam’s Shiraz 3/4 cup reduced-sodium beef broth or stock 3 cloves garlic, peeled 1 pound beef tenderloin fillets, about 1-1/2 inches thick Sea salt and freshly ground pepper to taste 1/2 cup blue cheese 18 crusty baguette slices, cut on the diagonal Fresh arugula leaves

Instructions:
Bring shiraz, broth and garlic to a boil in small saucepan. Simmer until mixture is reduced to about 1/3 cup; remove garlic and set aside. Season beef with salt and pepper; grill over medium-high heat for about 5 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes, then thinly slice and pour reduced wine mixture over top, turning to coat meat. Spread cheese onto baguette slices and top with beef. Drizzle a bit more wine mixture over each and top with an arugula leaf.