Meat dishes

Entree

Recipe for Entrecote stuffed with your favorite herb cheese and a red wine sauce.

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Recipe from France for 4 persons, suitable for for christmas and other holidays.

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Ingredients

Sauce
2 1/2 cups red wine
1 1/2 cup beef stock
5 shallots, choppped
2 tsp fresh thyme
4 oz. cold butter, cubed

Cheese Stuffing
4 oz. cream cheese
1 tsp chopped garlic
1 tsp fresh thyme, chopped
1 tsp fresh tarragon, chopped
1 tsp chives, chopped
1 tsp basil, chopped

2 tbsp olive oil
4 thick steaks, preferable a little marbled like ribeye

Preparation

Sauce
Saute shallots in some butter, add wine stock and thyme and reduce to about 1 cup. Bring to taste with salt and pepper and keep warm.

Meat
Mix cheese with herms and garlic. Carefully cut a pocket insinde the meat to stuff the cheese in. The panfry beef in a hot pan until browned, then cook until done to your liking in hot oven.

Serve with some sauce drizzled around the steak.

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