Beef Fillets with Stilton-Portobello Sauce

Ingredients

• 36 ounce beef tenderloin fillets 
• 3 ounces cheese blue divided crumbled
• 5 tablespoons butter divided
• 0.3 cup cooking wine dry red
• 2 teaspoons tarragon fresh chopped
• 0.5 teaspoon pepper freshly ground
• 8 ounces portobello mushroom caps sliced
• 0.5 cup cup heavy whipping cream sour
• 6 servings garnish: tarragon sprigs fresh

Equipment

• frying pan

Directions

1. Rub fillets with tarragon and pepper.
2. 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.
3. Remove from skillet, and keep warm.
4. Melt remaining 3 tablespoons butter in skillet.
5. Add mushrooms, and saut 3 to 4 minutes or until tender.
6. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream.
7. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
8. Arrange fillets on a serving platter, and drizzle with sauce.
9. Sprinkle with remaining cheese, and garnish, if desired.
10. *Beef broth may be substituted for wine.