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Beef Tenderloin with Herb Cheese Stuffing

Submitted by: Mary on 09/20/2003
3194 views
2.57 avg rating
168 votes
 
 
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Ingredients

SAUCE:

1/2 C Heavy cream
1 1/2 C Beef stock
1/4 C Green onions, finely chopped
2 t Fresh thyme, chopped
1/2 Stick of butter, cut into pieces

CREAM CHEESE FILLING:


4 8 oz Tenderloin steaks, about 1 1/2 inch thick
16 ozs Cream cheese, at room temperature
1 t Garlic, minced
1 t Fresh thyme
1 t Fresh tarragon
1 t Chives
1 t Fresh basil, chopped
Salt and pepper to taste
2 T Olive oil

Directions

SAUCE:



Combine heavy cream, beef stock, green onions and thyme in a saucepan over high heat. Gently boil until reduce to 1/2 cup, about 30 minutes. Gradually add butter, whisking just until melted. Season sauce with salt and pepper. Spoon the warm sauce over the steaks and serve.



STEAKS:



Mix cream cheese, garlic, thyme, tarragon, chives, and basil in a bowl. Season with salt and pepper.



Preheat oven to 400 F degrees.



Using a small sharp knife, cut an X into the top center of each steak, making sure to cut 3/4 of the way through the steaks. Fill each X with 1 T of the cream cheese mixture. Season steaks with salt and pepper.



WArm the olive oil in heavy skillet over high heat. Add steaks and cook with cut sides down until browned.



Using a metal spatula, carefully turn steaks over, scraping up cheese crust along with steak. Cook until bottom is brown.



Transfer the heavy skillet to oven and cook steaks to desired doneness, about 12 minutes for rare.



Transfer steaks to serving plate, tent with foil to keep warm.



Bring sauce to simmer. Remove from heat and serve with steaks.

Servings

4

Calories

5

Time to prepare

40 minutes

Difficulty

Easy
 

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