Ingredients
- 8 (6-ounce) beef tenderloin fillets
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoon freshly ground pepper
- 1/2 cup butter or margarine, divided
- 2 (6-ounce) packages portobello mushroom caps, sliced
- 1/2 cup dry red wine or beef broth
- 3/4 cup sour cream
- 4 1/2 ounces Stilton or blue cheese, crumbled and divided
- Garnish: fresh thyme sprigs
Description
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