Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce

0 Cut a slit horizontally through each fillet to form a pocket. Rub the salt onto the outer surfaces of the filets and place them in a shallow glass dish. Refrigerate covered for 1 hour.
1 Put the wine, balsamic vinegar, thyme leaves, and habanero into a blender and puree. Pour the marinade over the filets, rubbing the salt off unto the marinade. Cover and refrigerate for another hour.
2 Preheat the oven to 300F. Take the meat out of the marinade and drain on paper towels. Reserve the marinade. 
3 Stuff about ¼ cup cheese and 1 tablespoon pine nuts into the pocket of each filet. Press together to keep the filling in.
4 Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and olive oil. When hot, add the fillets and sear until brown, about 2 minutes. Turn the filets over and cook the other side until brown, another 2 minutes. Remove the fillets to a baking sheet fitted with a rack.
5 Pour reserved marinade into the hot skillet and cook over high heat, scraping the bottom of the pan to pick up any bits, and until the marinade is reduced to about ¾ of a cup.Strain into a saucepan and add the remaining tablespoon of butter. Keep warm.
6 Bake the filets until the internal temperature reaches135F for medium-rare. Put each filet on a serving plate and spoon a few tablespoons of the sauce over it. Serve immediately