Beef Fillets With Stilton Portabella Sauce - cooking recipe

Ingredients
    6 (6 ounce) beef tenderloin fillets
    2 teaspoons chopped fresh tarragon
    1/2 teaspoon fresh ground pepper
    5 tablespoons butter
    8 ounces portabella mushroom caps, sliced
    1/3 cup dry red wine
    1/2 cup sour cream
    3 ounces Stilton cheese or 3 ounces blue cheese, crumbled
    Garnish
    1 sprig fresh tarragon
Preparation
    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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