Recipe - Beef Tenderloin With Herb Cheese And Red Wine Sauce

SAUCE
2 cup Dry red wine
1 cup Beef broth
1 cup Chicken broth
One fourth cup Shallots; finely chopped
Three fourths teaspoon Dried thyme

STEAKS
2 ounce Cream cheese; at room
temperature
1 teaspoon Minced garlic
One fourth teaspoon Dried thyme
One fourth teaspoon Dried tarragon
1 teaspoon Chopped fresh chives; or
green onion
One fourth teaspoon Dried basil
32 ounce Beef tenderloin; in 4 steaks
2 tablespoon Olive oil
One fourth cup Butter; cut into pieces

FOR SAUCE: Mix wine, beef and chicken stocks, shallots and thyme in heavy
medium saucepan over high heat. Boil until reduced to One half cup, about 30
minutes.

FOR STEAKS: Mix cream cheese, garlic, thyme, tarragon, chives and basil in
small bowl. Season with salt and pepper. (Sauce and cheese mixture can be
made 1 day ahead. Cover separately and chill.)

Preheat oven to 400°F. Using small sharp knife, cut an X in top center of
each steak, cutting Three fourths of the way through. Fill each X with 1 tablespoon
cheese mixture. Season steaks with salt and pepper. Heat oil in heavy large
ovenproof skillet over high heat. Add steaks, cut side down, and cook until
brown, about 1 minute. Using metal spatula, carefully turn steaks over,
scraping up cheese crust with steak. Cook until bottom is brown, about 1
minute.

Transfer skillet to oven and cook steaks to desired doneness, about 12
minutes for rare. Transfer steaks to plates. Tent with foil to keep warm.

Bring sauce to simmer. Remove from heat. Gradually add butter, whisking
just until melted. Season sauce to taste with salt and pepper. Spoon sauce
over steaks and serve.

Per serving: 978 Calories; 76g Fat (77% calories from fat); 47g Protein; 5g
Carbohydrate; 207mg Cholesterol; 1055mg Sodium

Recipe by: Bayona, in Bon Appetit, 9/95

Posted to TNT Recipes Digest by Betsy Burtis ebburtis@ix.netcom.com on
Mar 22, 98