Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 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
Инструкции
- 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.
Languages
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% |
