1. Rub fillets with tarragon and pepper.
2. 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.
3. Melt remaining 3 tablespoons butter in skillet. Add mushrooms,
and sauté 3 to 4 minutes or until tender. Add wine (or beef
broth), 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.
4. Arrange fillets on a serving platter, and drizzle with sauce.
Sprinkle with remaining cheese, and garnish, if desired.
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