Beef Fillets with Stilton-Portobello Sauce
An impressive beef steak entrée which will most assuredly wow some very pleased dinner guests.
6 (6-ounce) beef tenderloin fillets
2 teaspoons chopped fresh tarragon
1/2 teaspoon freshly ground pepper
5 tablespoons butter or margarine - divided use
8 ounces portobello mushroom caps, sliced
1/3 cup dry red wine or beef broth
1/2 cup sour cream
3 ounces Stilton or blue cheese, crumbled - divided use
Garnish: fresh tarragon sprigs
- Rub fillets with tarragon and pepper.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each side or to desired degree of doneness. Remove from skillet, and keep warm.
- Melt remaining 3 tablespoons butter in skillet. Add mushrooms, and sauté 3 to 4 minutes or until tender. Add wine (or beef broth), and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
- Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.
Makes 6 servings.