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1
To prepare the sauce, combine the dry red wine, beef stock, shallots, and thyme in a heavy medium-sized saucepan over high heat.
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2
Gently boil till reduced to 1/2 c. (usually about 30 min).
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3
To prepare the tenderloin steaks, mix the cream cheese, garlic, thyme, tarragon, green onions or possibly chives, and basil in a small bowl.
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4
Season with salt and pepper.
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5
It's important to note which both the sauce and cheese mix can be prepared ahead of cooking the steaks.
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6
Pre-heat the oven to 400-F degrees.
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7
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.
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8
Fill each X with 1 Tbsp.
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9
of the cream cheese mix.
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10
Season steaks with salt and pepper.
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11
Hot the extra virgin olive oil in heavy skillet over high heat.
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12
Add in steaks and cook with cut sides down till browned, about one minute.
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13
Using a metal spatula, carefully turn steaks over, scraping up cheese crust along with steak.
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14
Cook till bottom is brown, about another minute.
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15
Transfer the heavy skillet to oven and cook steaks to desired doneness, about 12 min for rare.
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16
Transfer steaks to serving plates.
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17
Tent with foil to keep hot.
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18
Bring sauce to simmer.
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19
Remove from heat.
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20
Gradually add in butter, whisking just till melted.
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21
Season sauce with salt and pepper.
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22
Spoon the hot sauce over the steaks and serve.
