Beef Fillets with Stilton-Portobello Sauce

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

1. Rub fillets with tarragon and pepper.
2. Melt 2 tablespoons butter in a large skillet
over medium-highheat. 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 beefbroth), 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.