INGREDIENTS:
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
1/2 cup sour cream
3 ounces Stilton or blue cheese,
  crumbled and divided
Garnish: fresh tarragon sprigs
  (if desired)

DIRECTIONS:
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.

Melt remaining 3 tablespoons butter in
skillet. Add mushrooms, and sauté 3
to 4 minutes or until tender. Add wine,
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.
 
Arrange fillets on a serving platter, 
drizzle with sauce. Sprinkle with
remaining cheese, and garnish, if desired.
 
Makes 6 servings.

* Beef broth may be substituted for wine.

Recipe by Diane Sparrow of Osage, Iowa.
Grand Prize Winner in Southern Living's 2000
Holiday Recipe Contest.