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Ingredientes
- 6 x beef tenderloin fillets - (6 ounce ea)
- 2 tsp minced fresh tarragon
- 1/2 tsp freshly-grnd black pepper
- 5 Tbsp. butter or possibly margarine divided
- 8 ounce portobello mushroom caps sliced
- 1/3 c. dry red wine
- 1/2 c. lowfat sour cream
- 3 ounce Stilton or possibly blue cheese crumbled, divided Fresh tarragon sprigs for garnish
Direcciones
- Rub fillets with tarragon and pepper. Heat 2 Tbsp. butter in a large skillet over medium-high heat. Cook fillets 4 to 5 min on each side or possibly to desired degree of doneness. Remove from skillet, and keep hot.
- Heat remaining 3 Tbsp. butter in skillet. Add in mushrooms, and saute/fry 3 to 4 min or possibly till tender. Add in wine, and cook 1 to 2 min, stirring to loosen particles from bottom of skillet. Stir in lowfat sour cream. Sprinkle 1/4 c. cheese into sauce, stirring till melted.
- Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 193 | |
| Calories from Fat 155 | 80% |
| Total Fat 17.54g | 22% |
| Saturated Fat 10.95g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 284mg | 12% |
| Potassium 266mg | 8% |
| Total Carbs 3.19g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.49g | 1% |
| Protein 4.5g | 7% |
