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New York Steaks with Boursin and Merlot Sauce

Name: New York Steaks with Boursin and Merlot Sauce
Cuisine: french
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

A small grocery run gets this on the table.

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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.

Recipes sourced from Epicurious.com.

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