Beef Fillets with Portobello and Blue Cheese Sauce

Recipe created by SheKnows on Oct 22, 2010
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Recipe Comments
Max 5 stars
3.8
My Rating
(4 ratings)

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.

Ingredients

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

Directions

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.