Yield: 6 servings

Ingredients

• 6 (6-ounce) beef tenderloin fillets
• 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

Preparation

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 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 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.

*Beef broth may be substituted for wine.

My Favorite!!!