Recipe - Beef Tenderloin With Herb Cheese Filling And Red Wine Sau

SAUCE INGREDIENTS
2 cup Dry Red Wine
1 cup Beef Stock or prepared Beef
or Chicken Broth
One fourth cup Shallots; finely chopped
2 teaspoon Fresh Thyme; chopped
One half Stick of chilled Butter; cut
into pieces

CREAM CHEESE FILLING
4 Tenderloin; (6 to 8oz.)
Steaks, cut about 1
1/2inch thick
2 pack (8oz.) Cream Cheese; warmed
to room temperature
1 teaspoon Garlic; minced
1 teaspoon Fresh Thyme; chopped or 1/4
tsp. dried
1 teaspoon Fresh Tarragon; chopped or
One fourth tsp. dried
1 teaspoon Green Onion or Chives;
thinly cut or sliced up or chopped
1 teaspoon Fresh Basil; chopped
Salt and Black Pepper to
season
2 tablespoon Olive Oil

To prepare the sauce, combine the dry red wine, beef stock, shallots,
and thyme in a heavy mediumsized saucepan over high heat. Gently
boil until reduced to One half 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 400F degrees. Using a small sharp knife, cut an
X in the top center of each steak, making sure to cut Three fourths 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.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Apr 27, 1999, converted by MM_Buster
v2.0l.