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Beef
Filets with Stilton-Portobello Sauce
| 6 - 6 oz. beef tenderloin fillets
2 t chopped fresh tarragon ½ t freshly ground pepper 5 T butter or margarine, divided 8 oz. portobello mushroom caps, sliced 1/3 c dry red wine ½ c sour cream 3 oz. Stilton or blue cheese, crumbled and divided 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 ¼ cup cheese into sauce, stirring until melted. Arrange fillets on a serving platter, drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired. Recipe by Diane Sparrow
of Osage, Iowa.
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