Zutaten für Beef Fillets With Stilton Portabella Sauce
- Beef Tenderloin Fillets
- 2 tablespoons fresh tarragon, plus sprigs for garnish
- Freshly ground black pepper, to taste
- 5 tablespoons butter
- 1 pound sliced portabella mushrooms
- 1/2 cup dry white wine
- 1/2 cup sour cream
- 1/2 cup crumbled Stilton cheese
- Salt, to taste
- Roasted potatoes
- Steamed haricots verts
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Zubereitung von Beef Fillets With Stilton Portabella Sauce
- Pat the beef fillets dry and season generously with salt and freshly ground black pepper.
- Finely chop 2 tablespoons of fresh tarragon and rub it evenly over the beef fillets.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the beef fillets to the skillet and sear for 4-5 minutes per side, or until cooked to your desired doneness. Use a meat thermometer to ensure accuracy.
- Remove the fillets from the skillet and set aside to keep warm.
- Add the remaining 3 tablespoons of butter to the skillet.
- Add 1 pound of sliced portabella mushrooms and sauté for 3-4 minutes, or until tender.
- Pour in 1/2 cup of dry white wine (such as Sauvignon Blanc) and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in 1/2 cup of sour cream.
- Crumble in 1/4 cup of Stilton cheese and cook until melted and smooth, stirring constantly.
- To serve, place the beef fillets on plates and drizzle generously with the Stilton sauce.
- Sprinkle the remaining 1/4 cup of Stilton cheese over the fillets.
- Garnish with fresh tarragon sprigs and serve immediately with roasted potatoes and steamed haricots verts.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
135g
Carbs
1g
