Shelly's Recipe

BEEF TENDERLOIN WITH HERB CHEESE FILLING AND RED WINE SAUCE

Category: Roasts/Tenderloin - Beef

4 (6-8 oz) beef tenderloins, cut about 1 1/2 inch thick
Sauce
2 cups dry red wine
1 cup beef stock
1/4 cup shallots, chopped fine
1 tsp dried thyme, crushed
1/4 cup chilled butter, cut into pieces

Cream cheese filling
2 (8 oz) pkg cream cheese, softened
1 tsp minced garlic
1/4 tsp dried thyme, tarragon and basil
1 tsp green onion or chives, sliced thin or chopped
Salt and pepper, to taste
2 tbsp olive oil

Prepare sauce by combining first 4 ingredients in a saucepan over high heat. Gently boil until reduced to 1/2 cup, usually takes about 30 minutes.
Prepare steaks by mixing the first 6 ingredients in a small bowl. Season with salt and pepper.

Preheat oven to 400. Using a small knife, cut an X in the top center of each steak, making sure to cut 3/4th of the way through the steaks. Fill each X with 1 tbsp cream cheese mixture. Season with salt and pepper.

In a warm skillet over high heat, add steaks and cook with the cut sides down until browned, about 1 minute. Using a spatula, carefully turn them over, scraping up cheese crust along with the steak. Cook until bottom is brown about another minute. Transfer the skillet to the oven and cook steaks to desired doneness, about 12 minutes. Transfer to serving plates. Tent with foil to keep warm.

Bring sauce to a simmer. Remove from heat and gradually add butter, whisking until just melted. Season with salt and pepper. Spoon the sauce over the steaks and serve. Serves 4 NOTE: Sauce and the cheese mixture can be prepared ahead of cooking the steaks.