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Beef Filets with Stilton-Portobello Sauc




Source of Recipe


Southern Living 2000 Annual Recipes






List of Ingredients



• 6 (6 ounce) beef tenderloin, fillets
  
• 2 teaspoons chopped fresh tarragon
  
• 1/2 teaspoon freshly ground black pepper
  
• 5 tablespoons butter, divided or 5 tablespoons margarine, divided
  
• 8 ounces portobello mushroom, caps, sliced
  
• 1/3 cup dry red wine, (substitute beef broth if desired)
  
• 1/2 cup sour cream
  
• 3 ounces stilton cheese, crumbled and divided or 3 ounces blue cheese, crumbled and divided
  
• fresh tarragon, sprigs, for garnish
  






Instructions



1. Rub filets evenly with chopped taragon and pepper.
   
2. Melt 2 tablespoons butter in a large skillet over medium-high heat.
   
3. Cook filets 4 to 5 minutes on each side or to desired degree of doneness. Remove from skillet, and keep warm.
   
   
4. Melt remaining 3 tablespoons butter in skillet. Add sliced mushrooms, and saute 3 to 4 minutes or until tender.
   
   
5. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream.
   
   
6. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
   
7. Arrange filets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese. Garnish, if desired.
   






Final Comments


Servings: 6