- Prep: 15 min
- Cook Time: 45 min
- Total: 1 hr
- Serving: Serves 6
In each perfect bite of this dish you will take pleasure in the rich and creamy wine sauce accented with hints of mushroom, tarragon and tangy blue cheese.
- 6 beef tenderloin fillets, about 6 ounces
- 2 teaspoons chopped fresh tarragon
- 1/2 teaspoon freshly ground pepper
- 5 tablespoons butter, divided
- 8 ounces Portobello mushroom caps, sliced
- 1/3 cup dry red wine or beef broth
- 1/2 cup sour cream
- ounces blue cheese, crumbled and divided
- Fresh tarragon sprigs to garnish
- Rub each fillet, front and back, with tarragon and pepper; set aside.
- In a large sauté pan, melt 2 tablespoons of butter over medium-high heat. Cook fillets for about 5 minutes on each side depending on desired degree of doneness. Remove from the pan and set aside, keeping warm.
- Put the remaining 3 tablespoons of butter into the sauté pan. Add the mushrooms and sauté for 3 minutes.
- Pour in the wine (or broth) and cook for 2 minutes, scraping the bottom of the pan with your spoon to release any bits of meat.
- Mix in the sour cream and stir well, then add in the mushroom mixture and 1/4 of the cheese. Continue to stir until cheese is totally melted.
- Arrange each fillet on an individual plate or a platter, spoon over sauce, and sprinkle with remaining cheese. Garnish with fresh tarragon.