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Beef Fillets with Stilton-Portobello Sauce

Yield 6 servings
Grand Prize Winner


  • 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

How to Make It

  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.