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Ingredientes
- 2 c. Dry Red Wine
- 1 c. Beef Stock or possibly prepared Beef or possibly Chicken Broth
- 1/4 c. Shallots, finely minced
- 2 tsp Fresh Thyme, minced
- 1/2 stk of chilled Butter, cut into pcs
- 4 x Tenderloin, (6 to 8-ounce.) Steaks, cut about 1 1/2-inch thick
- 2 pkt (8-ounce.) Cream Cheese, warmed to room temperature
- 1 tsp Garlic, chopped
- 1 tsp Fresh Thyme, minced or possibly 1/4 teaspoon dry
- 1 tsp Fresh Tarragon, minced or possibly 1/4 teaspoon dry
- 1 tsp Green Onion or possibly Chives, thinly sliced or possibly minced
- 1 tsp Fresh Basil, minced Salt and Black Pepper to season
- 2 Tbsp. Extra virgin olive oil
Direcciones
- 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 till reduced to 1/2 c. (usually about 30 min).
- To prepare the tenderloin steaks, mix the cream cheese, garlic, thyme, tarragon, green onions or possibly chives, and basil in a small bowl. Season with salt and pepper. It's important to note which both the sauce and cheese mix can be prepared ahead of cooking the steaks.
- Pre-heat the oven to 400-F degrees. 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 Tbsp. of the cream cheese mix. Season steaks with salt and pepper.
- Hot the extra virgin olive oil in heavy skillet over high heat. Add in steaks and cook with cut sides down till browned, about one minute. Using a metal spatula, carefully turn steaks over, scraping up cheese crust along with steak. Cook till bottom is brown, about another minute.
- Transfer the heavy skillet to oven and cook steaks to desired doneness, about 12 min for rare. Transfer steaks to serving plates. Tent with foil to keep hot.
- Bring sauce to simmer. Remove from heat. Gradually add in butter, whisking just till melted. Season sauce with salt and pepper. Spoon the hot sauce over the steaks and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 162 | 59% |
| Total Fat 18.37g | 23% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 283mg | 12% |
| Potassium 226mg | 6% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.76g | 1% |
| Protein 1.22g | 2% |
