Beef Fillets with Stilton-Portobello Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Grand Prize Winner 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 |
1/2 cup sour cream |
3 ounces stilton or blue cheese, crumbled and divided |
garnish: fresh tarragon sprigs |
Directions:
1. Rub fillets with tarragon and pepper.
2. 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.
3. 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 1/4 cup cheese into sauce, stirring until melted.
4. Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.
5. *Beef broth may be substituted for wine.
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