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Epicurious

Filet of Beef with Herbed Cream Cheese Filling and Bordelaise Sauce

5.0

(1)

This sumptuous steak dish makes for a spectacular celebration meal. Beef tenderloin steaks are stuffed with a garlicky cream cheese mixture, seared in a hot skillet, and served with a warm, fragrant red wine sauce. The trick is chilling the stuffed steaks to firm up the cream cheese so it stays put while the steaks are cooking. All this meal needs is your favorite potato dish (simple roasted new potatoes with herbs would be my choice), a simple salad, and a lusty bottle of red wine. I suggest drinking the same style of wine that you use to make the sauce. If you are short on time, these steaks are great without the sauce too.

Recipe information

  • Yield

    makes 4 servings

Ingredients

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

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

Preparation

  1. Step 1

    Season the steaks with salt and pepper. Set aside.

    Step 2

    In a small bowl, combine the cream cheese with the garlic, herbs, and salt and pepper, to taste. Chill until the mixture firms up, at least 15 minutes.

    Step 3

    Cut an “X” into the top of each filet, almost but not quite all the way through the steak. 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. Chill the steaks in the refrigerator for at least 15 minutes, to firm up the cheese. Meanwhile, make the Bordelaise Sauce.

    Step 4

    To cook the steaks, preheat the oven to 400°F.

    Step 5

    Heat the oil in a large ovenproof skillet until very hot but not smoking. Sear the steaks, cut side down, until nicely browned, about 5 minutes. Flip the steaks carefully, using a spatula to get under the crispy cheese crust so it doesn’t stick to the pan. Sear the other side for 1–2 minutes, then finish them in the oven to the desired doneness (6–8 minutes for medium-rare). To serve, spoon warm Bordelaise Sauce over the steaks.

  2. Bordelaise Sauce

    Step 6

    Place the wine, shallots, and thyme in a small saucepan, bring to a boil, then simmer until reduced to 1/4 cup. Add the stock and reduce again to about 1/4 cup. Whisk in the butter, bit by bit, until the sauce is thick and glossy. Season to taste with salt and pepper, and keep warm.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
TagsRed WineWineAlcoholBeveragesCajun & CreoleSouthernAmericanBeef TenderloinBeefMeatCream CheeseCheeseDairyMainDinnerGluten FreeNut FreeSearSimmerCookbooks
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