Beef Fillets with Portobello and Blue Cheese Sauce

Beef Fillets with Portobello and Blue Cheese Sauce

  • 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


  1. Rub each fillet, front and back, with tarragon and pepper; set aside.
  2. 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.
  3. Put the remaining 3 tablespoons of butter into the sauté pan. Add the mushrooms and sauté for 3 minutes.
  4. 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.
  5. 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.
  6. Arrange each fillet on an individual plate or a platter, spoon over sauce, and sprinkle with remaining cheese. Garnish with fresh tarragon.

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