New York Steaks With Boursin And Merlot Sauce
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)1.5 cups
MerlotDirections:
1
Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat
2
Sprinkle steaks with salt and pepper
3
Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare
4
Transfer to platter; top each with 1 cheese wedge
5
Tent with foil to keep warm
6
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
7
Remove from heat; add butter and stir until melted
8
Mix in parsley and chopped chives
9
Season with salt and pepper
10
Pour over steaks
11
Garnish with whole chives
12
Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat
13
Sprinkle steaks with salt and pepper
14
Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare
15
Transfer to platter; top each with 1 cheese wedge
16
Tent with foil to keep warm
17
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
18
Remove from heat; add butter and stir until melted
19
Mix in parsley and chopped chives
20
Season with salt and pepper
21
Pour over steaks
22
Garnish with whole chives