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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin fillet	6			201.7333	0.0	44.88	1.1333
tarragon	2	teaspoons	chopped	3.54	0.6026	0.2732	0.0869
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
portabella mushroom cap	8	ounces	sliced	201.7333	0.0	44.88	1.1333
red wine	1/3	cup		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
stilton cheese	3	ounces	crumbled	201.7333	0.0	44.88	1.1333
tarragon	1	sprig		3.54	0.6026	0.2732	0.0869

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.