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Beef Tenderloin with Herb Cheese Filling and Red Wine Sauce
4 beef tenderloins
2 cups Dry Red Wine
1 cup Beef Stock or prepared Beef or Chicken Broth
1/4 cup Shallots, finely chopped
2 tsp. fresh Thyme, chopped
1/2 stick of chilled Butter, cut into pieces
Cream Cheese Filling:
4 (6 to 8-oz.) Tenderloin Steaks, cut about 1 1/2-inch thick
2 (8-oz.) packages Cream Cheese, warmed to room temperature
1 tsp. Garlic, minced
1 tsp. fresh Thyme, chopped or 1/4 tsp. dried
1 tsp. fresh Tarragon, chopped or 1/4 tsp. dried
1 tsp. Green Onion or Chives, thinly sliced or chopped
1 tsp. fresh Basil, chopped
Salt and Black Pepper to season
2 Tbsp Olive Oil
To prepare the sauce, combine the dry red wine, beef stock, shallots, and thyme in a heavy medium-sized saucepan over high heat. Gently boil until reduced to 1/2 cup (usually about 30 minutes).
To prepare the tenderloin steaks, mix the cream cheese, garlic, thyme, tarragon, green onions or chives, and basil in a small bowl. Season with salt and pepper. It's important to note that both the sauce and cheese mixture can be prepared ahead of cooking the steaks. Preheat the oven to 400-F degrees. Using a small sharp knife, cut an X in the top center of each steak, making sure to cut 3/4 of the way through the steaks. Fill each X with 1 tablespoon of the cream cheese mixture. Season steaks with salt and pepper.
Warm the olive oil in heavy skillet over high heat. Add steaks and cook
with cut sides down until browned, about one minute. Using a metal spatula,
carefully turn steaks over, scraping up cheese crust along with steak.
Cook until bottom is brown, about another minute. Transfer the heavy skillet
to oven and cook steaks to desired doneness, about 12 minutes for rare.
Transfer steaks to serving plates. Tent with foil to keep warm. Bring sauce
to simmer. Remove from heat. Gradually add butter, whisking just until
melted. Season sauce with salt and pepper. Spoon the warm sauce over the
steaks and serve.