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Ina Garten Filet of beef with mushrooms & blue cheese
Ingredients
  • 2½ pounds beef tenderloin trimmed and tied
  • 7 tablespoons of unsalted butter, at room temperature, divided
  • ¾ cup chopped shallots (3 large)
  • 14 ounces mushrooms, such as Cremini or shiitakes, stems discarded and caps sliced ¼ thick
  • ½ ruby port wine, such as sandeman
  • ¾ cup creme fraiche
  • 3 ounces Roquefort, crumbled
  • 1 tablespoon minced parsley
Steps
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