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Southern Living magazine
Original recipe yields 6 servings
THIS IS FABULOUS! I made this for a food demo in a large grocery store. During the 3 hours I made this 4 times!!! At one point, all my samples were gone in 15 minutes. People were watching me and trying to memorize my ingredients. I used dried tarragon and gorgonzola. Be careful with the sour cream and cheese. I started off with the full amount but it was too tangy. Cut sour cream in half and then sprinkled in some gorgonzola. I'll definitely make this again!
This tasted wonderful but the gray sauce was extremely unappetizing to look at; I had to close my eyes with each bite. Variations to make this a 5-star delight: - get rid of the sour cream and just serve the marinated mushrooms on the side; - brown the filets for 2 min on each side, then move to a 375-degree oven for 10 minutes for a perfect medium-rare; - replace the tarrogon rub with course salt and pepper. YUM! Definitely the best-tasting filet ever...but I reiterate that the gray sauce looks almost too unappetizing to eat. Omit the sour cream, and proudly serve to guests!
Delicious recipe; keep the sour cream and blue cheese at the recommended amounts. Color was a bit strange but I placed the filet on some grilled Texas toast, then spooned over the sauce and finished with more dried tarragon around the plate to add some color. Knockout presentation and this was for our lunch! Served with the grilled potatoes and onions recipe from this site. Great meal. Used dried French tarragon and a Sonoma Zinfandel for the red wine.