AllenOK
Executive Chef
This one has some good possibilities to it, with the only problem being that I can't stand bleu cheese of any kind (I know, I'm odd). You could also grill or saute the mushroom, whole, and then place the cap gill-up on a plate, place the steak on the mushroom, then drizzle the sauce over both.
Beef Fillets with Stilton Portobello Sauce
Yields: 6 servings
six 6 oz beef tenderloin fillets
2 t chopped fresh tarragon
½ t freshly ground pepper
5 T butter or margarine, in all
8 oz Portobello mushroom caps, sliced
1/3 c dry red wine
½ c sour cream
3 oz Stilton or blue cheese, crumbled, in all
Garnish: fresh tarragon sprigs
RUB fillets with tarragon and pepper.
MELT 2 T butter in a large skillet over medium-high heat. Cook fillets 4 – 5 minutes on each side, or to desired degree of doneness. Remove from skillet, and keep warm.
MELT remaining butter in skillet. Add mushrooms, and sauté 3 – 4 minutes, or until tender. Add wine, and cook 1 – 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle ¼ c of the cheese into sauce, stirring until melted.
Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.
Beef Fillets with Stilton Portobello Sauce
Yields: 6 servings
six 6 oz beef tenderloin fillets
2 t chopped fresh tarragon
½ t freshly ground pepper
5 T butter or margarine, in all
8 oz Portobello mushroom caps, sliced
1/3 c dry red wine
½ c sour cream
3 oz Stilton or blue cheese, crumbled, in all
Garnish: fresh tarragon sprigs
RUB fillets with tarragon and pepper.
MELT 2 T butter in a large skillet over medium-high heat. Cook fillets 4 – 5 minutes on each side, or to desired degree of doneness. Remove from skillet, and keep warm.
MELT remaining butter in skillet. Add mushrooms, and sauté 3 – 4 minutes, or until tender. Add wine, and cook 1 – 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle ¼ c of the cheese into sauce, stirring until melted.
Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.
