Beef Fillets With Stilton Portobello Sauce Recipe

• 6 x beef tenderloin fillets - (6 ounce ea)
• 2 tsp minced fresh tarragon
• 1/2 tsp freshly-grnd black pepper
• 5 Tbsp. butter or possibly margarine divided
• 8 ounce portobello mushroom caps sliced
• 1/3 c. dry red wine
• 1/2 c. lowfat sour cream
• 3 ounce Stilton or possibly blue cheese crumbled, divided Fresh tarragon sprigs for garnish

1. Rub fillets with tarragon and pepper.
2. Heat 2 Tbsp.
3. butter in a large skillet over medium-high heat.
4. Cook fillets 4 to 5 min on each side or possibly to desired degree of doneness.
5. Remove from skillet, and keep hot.
6. Heat remaining 3 Tbsp.
7. butter in skillet.
8. Add in mushrooms, and saute/fry 3 to 4 min or possibly till tender.
9. Add in wine, and cook 1 to 2 min, stirring to loosen particles from bottom of skillet.
10. Stir in lowfat sour cream.
11. Sprinkle 1/4 c. cheese into sauce, stirring till melted.
12. Arrange fillets on a serving platter, and drizzle with sauce.
13. Sprinkle with remaining cheese, and garnish, if you like.
14. This recipe yields 6 servings.

beef tenderloin, fresh tarragon, black pepper, butter, portobello mushroom, red wine, sour cream, blue cheese

Taken from cookeatshare.com/recipes/beef-fillets-with-stilton-portobello-sauce-81878 (may not work)