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Beef Fillets With Stilton-Portobello Sauce

By: Southern Living magazine

"Note: Beef broth may be substituted for wine."

Rate/Review | Read Reviews (33)

Servings (Help)

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Original Recipe Yield 6 servings

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

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.

Footnotes

Reprinted with permission of Southern Living® magazine. All rights reserved.

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Reviewed on Oct. 22, 2003 by CSANDST1

THIS IS FABULOUS! I made this for a food demo in a large grocery store. During the 3 hours I...

Reviewed on Jan. 8, 2005 by mrs. walter

This tasted wonderful but the gray sauce was extremely unappetizing to look at; I had to close...

Reviewed on Jan. 7, 2004 by PRINCESSOFHERHOME

This recipes tasted great.....the presentation was lacking, however. The sauce turned out an...

Reviewed on Dec. 17, 2003 by JDVMD

Delicious recipe; keep the sour cream and blue cheese at the recommended amounts. Color was a...

Reviewed on Apr. 1, 2003 by CAHEMMERICH

Very delicious, with strong flavors. The recipe tends to overcook the meat, though, making it...

Reviewed on Feb. 6, 2003 by NYCCOOK

Excellent! My boyfriend raved about it and he's not a big fan of mushrooms. I used dried...

Reviewed on Jan. 29, 2003 by DOREENBUCH

This is great!!!!! Did cut the sour cream as suggested. Made roasted garlic mashed potatoes...

Reviewed on Dec. 17, 2003 by ESSIELTTE

This was the first time I had ever made beef without just broiling it and pouring steak sauce...

Reviewed on Nov. 4, 2006 by DELTAQUEEN50

Wow, this turned out excellent and I didn't even use tenderloin. I had some very thick...

Reviewed on Aug. 23, 2005 by allisonjen

I never thought I could cook anything that tastes this good!

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