Beef Fillets With Stilton-Portobello Sauce
If you like blue cheese, you’ll love this simple entrée.
Ingrediënten
Makes 6 servings
Prep: 10 min., Cook: 20 min.
- 6 6-ounce beef tenderloin fillets
- 2 teaspoons chopped fresh tarragon
- ½ teaspoon freshly ground pepper
- 5 tablespoons butter or margarine divided
- 8 ounces portobello mushroom caps sliced
- ⅓ cup dry red wine*
- ½ cup sour cream
- 3 ounces Stilton or blue cheese crumbled and divided
Instructies
- 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 fillets 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 ¼ cup cheese into sauce, stirring until melted.
- Arrange fillets on a serving platter, and drizzle with sauce.
- Sprinkle with remaining cheese.
Notes / Tips / Wine Advice:
*Beef broth may be substituted for dry red wine.
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