New York Steaks with Boursin and Merlot Sauce

New York Steaks with Boursin and Merlot Sauce
Photo by Kana Okada


  • chives
  • 2 tablespoons olive oil
  • ½ 5.2-ounce package Boursin or other French garlic-and-herb cheese
  • 2 teaspoons fresh Italian parsley
  • 1 ½ cups Merlot or other fruity red wine
  • 6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
  • 2 teaspoons fresh chives
  • + 1 more ingredients
    • 4 tablespoons butter

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...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network