Filet of Beef with Herbed Cream Cheese Filling and Bordelaise Sauce

• 4 (1 1/2-inch-thick) center-cut beef tenderloin steaks (6 to 8 ounces each)
• Salt and freshly ground pepper
• 4 ounces cream cheese, at room temperature
• 1 garlic clove, minced
• 2 teaspoons chopped assorted fresh herbs, such as thyme, tarragon, chives, and parsley
• 2 tablespoons olive or canola oil (reserved for searing steaks)
• Bordelaise Sauce
• 1 cup cabernet sauvignon or Bordeaux wine
• 2 tablespoons diced shallots
• 1 teaspoon chopped fresh thyme leaves, or 1/2 teaspoon dried thyme
• 1 cup rich veal stock or demi-glace (may be purchased in specialty stores)
• 2 tablespoons butter
• Salt and pepper

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

center, salt, cream cheese, garlic, herbs, olive, bordelaise sauce, cabernet sauvignon, shallots, thyme, veal stock, butter, salt

Taken from www.epicurious.com/recipes/food/views/filet-of-beef-with-herbed-cream-cheese-filling-and-bordelaise-sauce-383534 (may not work)