New York Steaks with Boursin and Merlot Sauce
Juicy New York strip steaks topped with creamy Boursin cheese and finished with a rich Merlot wine sauce. Garnished with fresh herbs, this elegant dish combines French and American steakhouse flavors.
Ingredients
- •2 tablespoons olive oil
- •6 pieces New York steaks
- •½ package Boursin cheese
- •1½ cups Merlot wine
- •¼ cup butter
- •2 teaspoons Italian parsley
- •2 teaspoons chives
Cooking Instructions
- 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.
10 min
- 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.
7 min
