Beef Fillets With Stilton Portabella Sauce

• 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

1. 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.
2. 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.
3. To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.

beef tenderloin, tarragon, fresh ground pepper, butter, portabella mushroom, red wine, sour cream, cheese, tarragon

Taken from www.food.com/recipe/beef-fillets-with-stilton-portabella-sauce-164314 (may not work)