Combine goat cheese and basil in small bowl; set aside.
Press thyme and garlic evenly onto beef Tenderloin Steaks.
Preheat nonstick skillet over medium heat. Cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; immediately top with goat cheese mixture. Keep warm.
Cooking Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Prepare Sautéed Arugula and Tomatoes, if desired. Season steaks with salt; serve with arugula mixture. Sautéed Arugula and Tomatoes: Heat 1 teaspoon oil in nonstick skillet over medium heat until hot. Add 5 cups arugula leaves and 1 clove minced garlic; cook 1 to 2 minutes or until wilted, stirring constantly. Remove from heat. Stir in 1/2 cup diced tomatoes.
Nutrition information per serving, no side dish: 245 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 93 mg Cholesterol; 115 mg Sodium; 1 g Total Carbohydrate; 0.1 g Dietary Fiber; 33 g Protein; 2.3 mg Iron; 9.2 mg NE Niacin; 0.7 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.7 mg Zinc; 35.6 mcg Selenium; 117.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.