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Ingredients

• 2 c. Dry Red Wine
• 1 c. Beef Stock or possibly prepared Beef or possibly Chicken Broth
• 1/4 c. Shallots, finely minced
• 2 tsp Fresh Thyme, minced
• 1/2 stk of chilled Butter, cut into pcs
• 4 x Tenderloin, (6 to 8-ounce.) Steaks, cut about 1 1/2-inch thick
• 2 pkt (8-ounce.) Cream Cheese, warmed to room temperature
• 1 tsp Garlic, chopped
• 1 tsp Fresh Thyme, minced or possibly 1/4 teaspoon dry
• 1 tsp Fresh Tarragon, minced or possibly 1/4 teaspoon dry
• 1 tsp Green Onion or possibly Chives, thinly sliced or possibly minced
• 1 tsp Fresh Basil, minced
•     Salt and Black Pepper to season
• 2 Tbsp. Extra virgin olive oil

Description

To Prepare The Sauce, Combine The Dry Red Wine, Beef Stock, Shallots, And Thyme In A Heavy Medium-sized Saucepan Over High Heat. Gently Boil Till Reduced To 1/2 C. (usually About…

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