Beef Tenderloin Stuffed with Herb Cream Cheese, with Sauce Bordelaise Recipe from GourmetFoodPlaza.com

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Beef Tenderloin Stuffed with Herb Cream Cheese, with Sauce Bordelaise
Even a perfect filet can be "improved:" Chef Susan Spicer stuffs hers with herb-laced cream cheese, then serves them with a simple but elegant butter-wine sauce. A simply prepared vegetable, like thin haricots verts or asparagus, would seem just right with this dish.
Serves 4
	*Herb Cream Cheese Stuffing*
4 oz	cream cheese, at room temperature
1/2 tsp	peeled and minced garlic
2 tsp	assorted fresh herbs, chopped (the chef uses thyme, tarragon, chives, and parsley)
pinch	salt and freshly ground black pepper

4	6 to 8 ounce centercut beef tenderloin steaks

	Bordelaise Sauce
1 cup	Cabernet Sauvignon or Bordeaux wine
1 tsp	fresh thyme leaves, or 1/2 teaspoon dried thyme
2 tbsp	peeled and finely chopped shallots
1 cup	veal stock
2 tbsp	butter, cut into 1-inch pieces, at room temperature

1 tbsp	olive or canola oil

	To Stuff the Steaks
-	In a medium mixing bowl combine the cheese, garlic, herbs, salt, and pepper.
-	Cover and chill until firm.
-	Cut an "X' in the top of each filet almost but not quite all the way through.
-	Open the "X" and stuff with 2 tablespoons of the cheese mixture, pushing the cheese in well until level with the top of the steaks.
-	Cover and chill 15 minutes.

	*To Make the Bordelaise Sauce*
-	Combine the wine, thyme, and shallots in a medium saucepan and bring to a boil over medium-high heat.
-	Reduce the heat and simmer until reduced to 1/4 cup.
-	Add the stock and continue to simmer until reduced by half.
-	Remove the pan from the heat and reserve.

	To Cook the Steaks
-	Preheat the oven to 400 F, and remove the steaks from the refrigerator.
-	Place a large saute pan over medium-high heat, add the olive oil, and heat until almost smoking.
-	Add the steaks, cut-side down, and sear 1 to 2 minutes on each side, turning carefully with a spatula.
-	Make sure to scrape up the cheese crust with the steak when turning.
-	Remove the steaks from the saute pan to a sheet pan and place in the oven to finish.
-	Cook to desired temperature, about 6 to 8 minutes for medium-rare.

-	While the steaks are finishing in the oven, finish the sauce.
-	Return the sauce to a low heat and gradually whisk in the butter, one piece at a time, until the sauce is glossy.
-	Put a steak on each serving plate and surround the steaks with the sauce.

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