This recipe is from an old copy of Bon Appetit that I had around the house. The magazine tends to have rather complicated recipes, but I find that I can just ignore around 30% of both the ingredients and instructions and everything turns out just fine :) I love how the pictures make every dish look super delish, and it's actually pretty cheap on Amazon.
Anyway, onto the recipe! If you haven't heard of Boursin (see what I mean about the magazine...), it's a French garlic-and-herb cheese that they sell near the gourmet cheeses at Safeway. It tastes fantastic with the steak, but feel free to leave it or any of these other ingredients out of the recipe if you're just not in the mood.
New York Steaks with Boursin and Merlot Sauce
6 servings
2 tablespoons olive oil
6 9 to 10oz New York steaks, trimmed (about 1 inch thick) On sale this week!!!
1/2 of 5.2-oz package of Boursin or other French garlic-and-herb cheese, cut into 6 wedges
1.5 cups Merlot or other fruity red wine
1/4 cup chilled butter, cut into small pieces
2 teaspoons chopped fresh italian parsley
2 teaspoons chopped fresh chives plus whole chives for garnish
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 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browed 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.
