Beef Fillets with Stilton-Portobello Sauce

By Scrappin Broad

Southern Living Annual Recipes 2000, page 309

Ingredients

• 6 (6 oz.) beef tenderloin fillets
• 2 tsp chopped fresh tarragon
• 1/2 tsp fresh ground pepper
• 5 Tbsp butter or margarine, divided
• 8 oz. portobello mushroom caps, sliced
• 1/3 c dry red wine
• 1/2 c sour cream
• 3 oz. Stilton or blue cheese, crumbled and divided
• Garnish: fresh tarragon sprigs

Details

Servings 6

Preparation

Step 1

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.