Beef Tenderloin Fillets with Stilton and Mushroom Pan Sauce

      This recipe courtesy of Executive Chef and Caterer John Paulk


      • 6 each, (6 ounce) beef tenderloin fillets

      • 2 teaspoons, chopped fresh tarragon

      • 1/2 teaspoon, fresh ground pepper

      • 5 tablespoons, butter

      • 8 oz., sliced mushrooms (your favorite variety)

      • 1/3 cup dry red wine

      • 1/2 cup sour cream

      • 3 oz. Stilton cheese or other blue cheese, crumbled

      • 1 sprig fresh tarragon for garnish


      1. Rub the fillets with the chopped tarragon and pepper.

      2. Melt 2 tablespoons of the butter in a large skillet over medium high heat. Add the fillets and cook for 4 to 5 minutes on each side or to the desired degree of doneness. Remove from the skillet and keep warm.

      3. Melt the remaining 3 tablespoons butter to the skillet.

      4. Add the mushrooms. Saute for 3 to 4 minutes or until tender.

      5. Add the wine. Cook for 1 to 2 minutes, stirring to deglaze the skillet.

      6. Stir in the sour cream. Add 1/4 cup of the cheese. Cook until melted, stirring constantly.

      7. To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.