Beef Fillets with Stilton-Portobello Sauce

Yield: 6 servings
Ingredients
6  (6-ounce) beef tenderloin fillets
2  teaspoons  chopped fresh tarragon (or thyme)
1/2  teaspoon  freshly ground pepper
5  tablespoons  butter, 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

Preparation

Rub fillets with tarragon (or thyme) 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, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.
*Beef broth may be substituted for wine.
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blue cheese portobello mushroom steak sauce

ingredients
1 large portobello mushroom ( or 2-3 small ones.)
1 cup beef stock
1/4 cup heavy cream
1/4 cup chopped parsley
1 clove garlic minced
3 oz blue cheese
ground black pepper
1-2 Tbsp olive oil
1 Tbsp butter ( optional)

Preparation

Start off by cleaning off your mushrooms. Use a damp paper towel to wipe them clean but don't rinse them in water or you will waterlog them and they won't taste as good. 
Slice your mushrooms with the stem and everything still attached in about 1/2 inch slices. 
In a sauce pot add your mushrooms with the olive oil and sauté on med heat until golden brown.
Just as the mushrooms are almost done add your garlic to the pan. Sautee these for about another min. or so. Don't overdo it because garlic burns very quickly and will make your sauce bitter. 
Add the beef stock and the cream and reduce by half on low-med heat.  
When this is reduced add your blue cheese and whisk until combined. 
Add cracked black pepper, and finish the sauce by adding the butter and the parcley at the last minute. Spoon over your favourite steak and enjoy.
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