Beef Tenderloin with Herb Cream Cheese Filling and Red
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" 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 Tbs. 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.
Pre-heat the oven to 400°F. 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
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
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.