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Beef Fillets With Stilton-Portobello Sauce

If you like blue cheese, you’ll love this simple entrée.
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Ingredients

Makes 6 servings

Prep: 10 min., Cook: 20 min.

  • 6 6-ounce beef tenderloin fillets
  • 2 teaspoons chopped fresh tarragon
  • ½ teaspoon freshly ground pepper
  • 5 tablespoons butter or margarine divided
  • 8 ounces portobello mushroom caps sliced
  • ⅓ cup dry red wine*
  • ½ cup sour cream
  • 3 ounces Stilton or blue cheese crumbled and divided

Instructions

  • 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 fillets 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, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet.
  • Stir in sour cream.
  • Sprinkle ¼ cup cheese into sauce, stirring until melted.
  • Arrange fillets on a serving platter, and drizzle with sauce.
  • Sprinkle with remaining cheese.

Notes & Wine Advice

*Beef broth may be substituted for dry red wine.
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Course; Beef