Note: Beef broth may be substituted for wine."
Original recipe yield: 6 servings.
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INGREDIENTS:
6 (6 ounce) fillets beef tenderloin
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
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DIRECTIONS:
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 saute 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.
