Garlic and Herb Beef Tenderloin

• 4 (6 ounce) beef tenderloin fillets, 1 inch thick
• 1 teaspoon vegetable oil
• 1 teaspoon crushed peppercorn, and garlic rub
• 1 shallot
• 14 cup dry white wine
• 1 (5 1/4 ounce) package garlic & herb spreadable cheese
• 13 cup chicken broth

1. To prepare the beef, add oil to a large skillet, heat over medium-high for 1-3 minutes or until shimmering.
2. Season fillets with rub, and cook 3-5 minutes, or until browned without turning.
3. Turn fillets over cook 3-5 minutes again or until a thermometer reaches 140 degrees (medium-rare).
4. Remove skillet from heat, and transfer fillets to a plate, tent with foil and let stand for 5 minutes.
5. To prepare sauce:.
6. Finely chop shallot, and return skillet to heat and cook shallot 30-45 seconds or until softened.
7. Add wine, and whisk to loosen browned bits from bottom of skillet.
8. Add cheese spread, cook and stir 20-30 seconds or until cheese spread is melted and smooth.
9. Add broth and cook an additional 30-45 seconds or until heated through.
10. If serving with mashed potatoes, reserve 1/2 cup of the sauce.

beef tenderloin, vegetable oil, peppercorn, shallot, white wine, garlic, chicken broth

Taken from www.food.com/recipe/garlic-and-herb-beef-tenderloin-470970 (may not work)