Beef Fillet requires some level of knowledge and skill in order to make it into a great dish. It also requires a bit of patience, this is not a dish you can prepare in 15 minutes, but once you get it right it will make for a delicious dinner dish for you and the entire family.
Beef Fillet with Stilton-Portobello Sauce
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 or beef broth
1/2 cup sour cream
3 ounces Stilton or blue cheese, crumbled and divided
Garnish: fresh tarragon sprigs
Directions
1. Rub fillets with tarragon and pepper.
2. 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.
3. Melt remaining 3 tablespoons butter in skillet. Add mushrooms, and sauté 3 to 4 minutes or until tender. Add wine (or beef broth), 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.
4. Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.
Makes 6 servings.
Wine- Mènage à Trois
Mènage à Troi is a California white wine that contains a blend of Chardonnay, Moscato, and Chenin Blanc. It is fruity in nature, with crisp acidity and hints of citrus. The best part though is the price, it sells for less than 10 bucks, and worth every penny!
