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1
Season the steaks with salt and pepper.
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2
Set aside.
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3
In a small bowl, combine the cream cheese with the garlic, herbs, and salt and pepper, to taste.
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4
Chill until the mixture firms up, at least 15 minutes.
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5
Cut an X into the top of each filet, almost but not quite all the way through the steak.
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6
Open the X with your fingers and stuff with 1 or 2 tablespoons of the cream cheese mixture, packing the cheese well and level with the top of the steak.
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7
Chill the steaks in the refrigerator for at least 15 minutes, to firm up the cheese.
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8
Meanwhile, make the Bordelaise Sauce.
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9
To cook the steaks, preheat the oven to 400F.
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10
Heat the oil in a large ovenproof skillet until very hot but not smoking.
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11
Sear the steaks, cut side down, until nicely browned, about 5 minutes.
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12
Flip the steaks carefully, using a spatula to get under the crispy cheese crust so it doesnt stick to the pan.
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13
Sear the other side for 12 minutes, then finish them in the oven to the desired doneness (68 minutes for medium-rare).
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14
To serve, spoon warm Bordelaise Sauce over the steaks.
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15
Place the wine, shallots, and thyme in a small saucepan, bring to a boil, then simmer until reduced to 1/4 cup.
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16
Add the stock and reduce again to about 1/4 cup.
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17
Whisk in the butter, bit by bit, until the sauce is thick and glossy.
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18
Season to taste with salt and pepper, and keep warm.
