Boil the shallots for 5 minutes,แล้ว drain.
Brown the shallots in butter, then stir in sugar until it caramelises.
Combine the wine, port, cassis, and stock in a jug.
Add 60ml of the liquid to the shallots with the bay leaf, thyme, and lemon zest.
Gradually add the remaining liquid while reducing until a sticky glaze forms.
Remove steaks from the fridge one hour before cooking to reach room temperature.
Crumble the goat cheese into a bowl and mix with rosemary, lemon zest, and garlic.
Cut a horizontal pocket into each steak without cutting all the way through.
Stuff each steak with the cheese mixture, wrap with bacon, and secure with a cocktail stick.
Rub steaks with olive oil and season with salt and pepper.
Fry steaks in a hot pan for 3-5 minutes per side depending on preferred doneness.
Rest the steaks for 5 minutes before serving with the reheated candied shallots.