Beef Filet with Herbed Cream Cheese - KOTA Territory News

Beef Filet with Herbed Cream Cheese

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4 each center cut 6 Oz. beef tenderloin steaks

4 Oz cream cheese

1 tsp. chopped fresh chives

1 tsp. chopped fresh rosemary

1 garlic clove minced

Fresh cracked pepper and salt

1 tbsp. light olive oil

Double cream tarragon sauce

In a small bowl, combine cream cheese with garlic and herbs, chill.

Cut an "X" into the top of each filet, almost but not quite all the way through the steak. Spread the "X" – fill each filet with ¼ cheese mixtures, packing the cheese well and level with the top of the steak. Crack pepper and salt over steak. Set steak in the refrigerator for at least 15 minutes to firm up cheese. Meanwhile make double cream tarragon sauce.

Double Cream Tarragon Sauce

1 cup heavy cream

1 cup sour cream

2 tsp. dry tarragon

2 tsp. beef base paste

Mix all ingredients in a small sauce pan. Heat over low heat stirring often; continue to cook over very low heat until steaks are finished.

To cook steaks preheat oven to 400 degree F. with an oven proof baking dish.  In a large skillet, heat oil until very hot but not smoking. Sear steaks cut side down until nicely browned, about 5 minutes. Turn steaks carefully, using a spatula to get under cheese so it doesn't stick to pan. Sear the other side. Move to baking dish and finish in the oven to the desired steak temperature. (10-15 minutes Medium rare) To serve spoon double cream tarragon sauce over steaks, along with your favorite vegetable, salad or starch. Serves  4.

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