Beef Tenderloin with Herb Cheese and Red Wine Sauce
| Yield: | 4 Servings |
| Categories: | Beef |
| SAUCE | ||
| 2 | c | Dry red wine |
| 1 | c | Beef broth |
| 1 | c | Chicken broth |
| 1/4 | c | Shallots; finely chopped |
| 3/4 | ts | Dried thyme |
| STEAKS | ||
| 2 | oz | Cream cheese; at room temperature |
| 1 | ts | Minced garlic |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Dried tarragon |
| 1 | ts | Chopped fresh chives; or green onion |
| 1/4 | ts | Dried basil |
| 32 | oz | Beef tenderloin; in 4 steaks |
| 2 | tb | Olive oil |
| 1/4 | c | Butter; cut into pieces |
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