FOR SAUCE: Mix wine, beef and chicken stock, shallots and thyme in heavy medium saucepan over high heat. Boil until reduced to 1/2 cup, about 30 minutes.
FOR STEAKS: Mix cream cheese, garlic, thyme, tarragon, chives and basil in small bowl. Season with salt and pepper. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
Preheat oven to 400. Using small sharp knife, cut an X in top center of each steak, cutting 3/4 of the way through. Fill each X with 1 tablespoon cheese mixture. Season steaks with salt and pepper. Heat oil in heavy, large ovenproff skillet over high heat. Add steaks, cut side down, and cook until brown, about 1 minute. Using metal spatula, carefully turn steaks over, scraping up cheese crust with steak. Cook until bottom is brown, about 1 minute.
Transfer skillet to oven and cook steaks to desired doneness, about 12 minutes for rare. Transfer steaks to plates. Tent with foil to keep warm.
Bring sauce to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce to taste with salt and pepper. Spoon sauce over steaks and serve.