Title: Beef tenderloin with herb cheese and red wine sauce
 Categories: Beef
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 c  Dry red wine
      1 c  Beef broth
      1 c  Chicken broth
    1/4 c  Shallots; finely chopped
    3/4 ts Dried thyme

MMMMM---------------------------STEAKS--------------------------------
      2 oz Cream cheese; at room
           -temperature
      1 ts Minced garlic
    1/4 ts Dried thyme
    1/4 ts Dried tarragon
      1 ts Chopped fresh chives; or
           -green onion
    1/4 ts Dried basil
     32 oz Beef tenderloin; in 4 steaks
      2 tb Olive oil
    1/4 c  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 1/2 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 3/4 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