Beef Fillets with Stilton-Portobello Sauce

Southern Living Annual Recipes 2000, page 309

Beef Fillets with Stilton-Portobello Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 6

    (6 oz.) beef tenderloin fillets

  • 2

    tsp chopped fresh tarragon

  • ½

    tsp fresh ground pepper

  • 5

    Tbsp butter or margarine, divided

  • 8

    oz. portobello mushroom caps, sliced

  • c dry red wine

  • ½

    c sour cream

  • 3

    oz. Stilton or blue cheese, crumbled and divided

  • Garnish: fresh tarragon sprigs


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


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