Ingredients
Sauce
- 2 cups dry red wine
- 1 cup beef broth
- 1 cup low-salt chicken broth
- 2 tsp shopped fresh thyme (3/4 dry)
- 1/4 cup shallots, finely chopped
Steaks
Instructions
Sauce
- 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).
Steaks
- 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.
- 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 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.
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