I began making this dish years ago as a beginning gourmet--it always made me look like a super star with clean plates and assumptions that the recipe is much harder than it really is!
Beef Fillets with Stilton-Portobello Sauce
Grand Prize Winner
Yield: 6 servings
- 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
- 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, 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.
- *Beef broth may be substituted for wine.
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