New York Steaks with Boursin and Merlot Sauce
New York Steaks with Boursin and Merlot Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.