New York Steaks with Boursin and Merlot Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil, divided |
6 9- to 10-ounce new york steaks, trimmed (about 1 inch thick) |
1/2 of 5.2-ounce package boursin or other french garlic-and-herb cheese, cut into 6 wedges |
1 1/2 cups merlot or other fruity red wine |
1/4 cup ( 1/2 stick) chilled butter, cut into small pieces |
2 teaspoons chopped fresh italian parsley |
2 teaspoons chopped fresh chives plus whole chives for garnish |
Directions:
1. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
2. Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.
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