"This is truly a special entree for a truly special occasion...Serve with roasted potatoes and steamed haricots vert. Celebrate!"
6 (6 ounce)
beef tenderloin fillets
chopped fresh tarragon
fresh ground pepper
portabella mushroom caps, sliced
dry red wine
3 ounces Stilton cheese or 3 ounces
blue cheese, crumbled
Rub the fillets with the chopped tarragon and pepper. Melt 2 TBS of the butter in a large skillet over medium high heat. Add the fillets and cook for 4 to 5 minutes on each side or to the desired degree of doneness. Remove from the skillet and keep warm.
Melt the remaining 3 TBS butter in the skillet. Add the mushrooms. Saute for 3 to 4 minutes or until tender. Add the wine. Cook for 1 to 2 minutes, stirring to deglaze the skillet. Stir in the sour cream. Add 1/4 cup of the cheese. Cook until melted, stirring constantly.
To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.
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Beef Fillets With Stilton Portabella Sauce (cont.)