Beef Fillets w/ Stilton-Portobello Sauce

Ingredients:

• 6 (6oz) beef tenderloin fillets
• 2 teaspoons fresh tarragon, chopped
• 1/2 teaspoon freshly ground pepper
• 5 tablespoons butter or margarine, divided
• 8oz portobello mushroom caps, sliced
• 1/3 cup dry red wine
• 1/2 cup sour cream
• 3oz stilton cheese, crumbled and divided
• fresh tarragon sprigs for garnish

Instructions:

Rub the fillets with tarragon and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook the fillets for 4 to 5 minutes on each side or to the desired degree of doneness. Remove from the skillet and keep warm. Melt the remaining 3 tablespoons butter in skillet. Add mushrooms and saute 3 to 4 minutes or until tender. Add wine and cook for 1 to 2 minutes, stirring to loosen particles from the bottom of the skillet. Stir in the sour cream, then sprinkle 1/4 cup of cheese into the sauce, stirring until melted. Arrange the fillets on a serving platter and drizzle with sauce. Sprinkle with the remaining cheese and garnish if desired.