Beef Filets With Portobello Sauce Food

BEEF FILETS WITH PORTOBELLO SAUCE

Steps:

• Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

BEEF FILLETS WITH STILTON PORTABELLA SAUCE

Steps:

• Rub the fillets with the chopped tarragon and pepper. Melt 2 TBS 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.
• Melt the remaining 3 TBS butter in the skillet. Add the mushrooms. Saute for 3 to 4 minutes or until tender. Add the wine. Cook for 1 to 2 minutes, stirring to deglaze the skillet. Stir in the sour cream. Add 1/4 cup of the cheese. Cook until melted, stirring constantly.
• To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.

FILET MIGNON WITH PORTABELLA SAUCE

Steps:

• Trim fat from steaks.
• Rub both sides of steaks with oil and pepper.
• Grill steaks over medium heat to desired doneness, turning once.
• Meanwhile, in a large skillet cook and stir mushrooms and onions in hot margarine over medium heat about 5 minutes or until vegetable are tender.
• Stir in broth and wine.
• Bring to boiling.
• Remove from heat.
• Thinly slice steaks diagonally and serve with sauce.

BEEF FILLETS WITH STILTON-PORTOBELLO SAUCE

Steps:

• 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 saute 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.