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  • Beef Tenderloin With Herb Cheese And Red Wine Sauce

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    Beef Tenderloin With Herb Cheese And Red Wine Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. Dry red wine
    • 1 c. Beef broth
    • 1 c. Chicken broth
    • 1/4 c. Shallots, finely minced
    • 3/4 tsp Dry thyme
    • 2 ounce Cream cheese, at room temperature
    • 1 tsp Chopped garlic
    • 1/4 tsp Dry thyme
    • 1/4 tsp Dry tarragon
    • 1 tsp Minced fresh chives, or possibly green onion
    • 1/4 tsp Dry basil
    • 32 ounce Beef tenderloin, in 4 steaks
    • 2 Tbsp. Extra virgin olive oil
    • 1/4 c. Butter, cut into pcs

    Directions

    1. FOR SAUCE: Mix wine, beef and chicken stocks, shallots and thyme in heavy medium saucepan over high heat. Boil till reduced to 1/2 c., about 30 min.
    2. FOR STEAKS: Mix cream cheese, garlic, thyme, tarragon, chives and basil in small bowl. Season with salt and pepper. (Sauce and cheese mix can be made 1 day ahead. Cover separately and chill.)
    3. Preheat oven to 400 F. Using small sharp knife, cut an X in top center of each steak, cutting 3/4 of the way through. Fill each X with 1 Tbsp. cheese mix. Season steaks with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add in steaks, cut side down, and cook till brown, about 1 minute. Using metal spatula, carefully turn steaks over, scraping up cheese crust with steak. Cook till bottom is brown, about 1 minute.
    4. Transfer skillet to oven and cook steaks to desired doneness, about 12 min for rare. Transfer steaks to plates. Tent with foil to keep hot.
    5. Bring sauce to simmer. Remove from heat. Gradually add in butter, whisking just till melted. Season sauce to taste with salt and pepper. Spoon sauce over steaks and serve.

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