New York Steaks with Boursin and Merlot Sauce

Ingredients for New York Steaks with Boursin and Merlot Sauce

• 2 tablespoons olive oil, divided

• 6 9- to 275g New York steaks, trimmed (about 1 inch thick)

• 1/2 of 5.60g package Boursin or other French garlic-and-herb cheese, cut into 6 wedges

• 350ml Merlot or other fruity red wine

• 60ml ( 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

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 120ml , 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.

Avvertenza

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