New York Steak with Boursin and Merlot Sauce
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|2 tbsp olive oil, divided|
|6 New York Steaks trimmed, 9-10 oz. each ( 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 tsp chopped fresh Italian parsley|
|2 tsp 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 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.
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