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Ingredientes
- 2 c. Dry red wine
- 1 c. Beef broth
- 1 c. Chicken broth
- 1/4 c. Shallots, finely minced
- 3/4 tsp Dry thyme
- 2 ounce Cream cheese, at room temperature
- 1 tsp Chopped garlic
- 1/4 tsp Dry thyme
- 1/4 tsp Dry tarragon
- 1 tsp Minced fresh chives, or possibly green onion
- 1/4 tsp Dry basil
- 32 ounce Beef tenderloin, in 4 steaks
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Butter, cut into pcs
Direcciones
- FOR SAUCE: Mix wine, beef and chicken stocks, shallots and thyme in heavy medium saucepan over high heat. Boil till reduced to 1/2 c., about 30 min.
- FOR STEAKS: Mix cream cheese, garlic, thyme, tarragon, chives and basil in small bowl. Season with salt and pepper. (Sauce and cheese mix 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 3/4 of the way through. Fill each X with 1 Tbsp. cheese mix. Season steaks with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add in steaks, cut side down, and cook till brown, about 1 minute. Using metal spatula, carefully turn steaks over, scraping up cheese crust with steak. Cook till bottom is brown, about 1 minute.
- Transfer skillet to oven and cook steaks to desired doneness, about 12 min for rare. Transfer steaks to plates. Tent with foil to keep hot.
- Bring sauce to simmer. Remove from heat. Gradually add in butter, whisking just till melted. Season sauce to taste with salt and pepper. Spoon sauce over steaks and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 502g | |
| Recipe makes 4 servings | |
| Calories 806 | |
| Calories from Fat 426 | 53% |
| Total Fat 47.8g | 60% |
| Saturated Fat 20.55g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 546mg | 23% |
| Potassium 1039mg | 30% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.21g | 1% |
| Protein 63.29g | 101% |
