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Beef Fillets with Stilton-Portobello Sauce
Ingredients
6 (6-ounce) beef tenderloin fillets
2 teaspoons chopped fresh tarragon
1/2 teaspoon freshly ground pepper
5 tablespoons butter or margarine, divided
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 and divided
Garnish:
fresh tarragon sprigs
Method
1. Rub fillets with tarragon and pepper.
2. Melt 2 tablespoons butter in a large skillet over medium-highheat. Cook fillets 4 to 5 minutes on each side or to desired degree of doneness. Remove from skillet, and keep warm.
3. Melt remaining 3 tablespoons butter in skillet. Add mushrooms,and sauté 3 to 4 minutes or until tender. Add wine (or beefbroth), and cook 1 to 2 minutes, stirring to loosen particles frombottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheeseinto sauce, stirring until melted.
4. Arrange fillets on a serving platter, and drizzle with sauce.Sprinkle with remaining cheese, and garnish, if desired.
Makes 6 servings.
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