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Beef Fillets with Mushroom Sauce Recipe


  • 6 6 oz 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.


  1. 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.

  2. 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.

  3. Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.