New York Steaks With Boursin And Merlot Sauce Recipe

ingredients

2 tablespoons olive oil, divided
6 (9- to 10 ounce size) New York strip steaks, trimmed, about 1 inch thick
1/2 package (5.2 ounce size) boursin or other french garlic-and-herb cheese, cut into 6 wedges
1 1/2 cup merlot or other fruity red wine
2 ounces chilled butter, cut into small pieces
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives, plus whole chives for garnish

directions

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.

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.

nutrition data