Categories: Beef

Ingredients

• 6 (6oz.) beef tenderloin fillets
• 2 tsp. chopped fresh tarragon
• 1/2 tsp. freshly ground pepper
• 5 Tbsp. butter or margarine, divided
• 8 oz. Portobello mushroom caps, sliced
• 1/3 cup dry red wine*
• 1/2 cup sour cream
• 3 oz. Stilton or blue cheese, crumbles and divided
• Garnish: fresh tarragon sprigs

Directions

1. Rub fillets with tarragon and pepper.
2. melt 2 Tbsp. 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 Tbsp. butter in skillet. Add mushrooms. and sauté 3 to 4 minutes or until tender. And wine, and cook 1 to 2 minute, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese to sauce, stirring until melted.
4. Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.

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