New York Steaks with Boursin and Merlot Sauce

Gluten Free
Health score
18%
New York Steaks with Boursin and Merlot Sauce
45 min.
6
691kcal

Suggestions


Indulge in a culinary experience that brings the essence of fine dining right to your home with our New York Steaks with Boursin and Merlot Sauce. This gluten-free dish is perfect for any occasion, whether it's a cozy dinner with family or an elegant gathering with friends. The rich, savory flavors of the perfectly cooked New York steaks are elevated by the creamy, herb-infused Boursin cheese, creating a delightful contrast that will tantalize your taste buds.

As you sear the steaks to a mouthwatering medium-rare, the aroma of sizzling meat fills the air, promising a meal that is both satisfying and sophisticated. The Merlot sauce, with its deep, fruity notes, adds a luxurious touch, transforming a simple steak dinner into a gourmet feast. With just 45 minutes of preparation, you can impress your guests with a dish that looks and tastes like it came straight from a high-end restaurant.

Whether you're a seasoned chef or a cooking novice, this recipe is designed to be approachable yet impressive. The combination of fresh herbs and quality ingredients ensures that every bite is bursting with flavor. So, roll up your sleeves and get ready to create a memorable meal that will leave everyone asking for seconds!

Ingredients

  • 0.5  philadelphia cheese and herb cooking creme french cut into 6 wedges
  • 0.3 cup butter chilled cut into small pieces ()
  • teaspoons chives fresh whole chopped for garnish
  • 1.5 cups red wine fruity
  • tablespoons olive oil divided
  • teaspoons parsley fresh italian chopped
  • 54 ounce fat-trimmed beef flank steak trimmed ()

Equipment

  • frying pan
  • aluminum foil

Directions

  1. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
  2. Sprinkle steaks with salt and pepper.
  3. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare.
  4. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
  5. 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.
  6. Remove from heat; add butter and stir until melted.
  7. Mix in parsley and chopped chives. Season with salt and pepper.
  8. Pour over steaks.
  9. Garnish with whole chives.

Nutrition Facts

Calories691kcal
Protein31.76%
Fat67.26%
Carbs0.98%

Properties

Glycemic Index
23.67
Glycemic Load
0.24
Inflammation Score
-5
Nutrition Score
24.32260874594%

Flavonoids

Cyanidin
0.11mg
Petunidin
1.19mg
Delphinidin
1.21mg
Malvidin
8.3mg
Peonidin
0.75mg
Catechin
4.28mg
Epigallocatechin
0.04mg
Epicatechin
2.27mg
Epicatechin 3-gallate
0.01mg
Hesperetin
0.38mg
Naringenin
1.06mg
Apigenin
0.15mg
Luteolin
0.03mg
Isorhamnetin
0.03mg
Kaempferol
0.09mg
Myricetin
0.26mg
Quercetin
0.64mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:691.23kcal
34.56%
Fat:48.45g
74.54%
Saturated Fat:21.58g
134.86%
Carbohydrates:1.59g
0.53%
Net Carbohydrates:1.58g
0.58%
Sugar:0.39g
0.43%
Cholesterol:176.06mg
58.69%
Sodium:196.53mg
8.54%
Alcohol:6.36g
100%
Alcohol %:2.44%
100%
Protein:51.48g
102.95%
Selenium:62.47µg
89.25%
Zinc:13.18mg
87.89%
Vitamin B12:4.25µg
70.86%
Vitamin B3:12.63mg
63.16%
Vitamin B6:1.05mg
52.65%
Phosphorus:383.69mg
38.37%
Vitamin B2:0.63mg
37.18%
Iron:4.7mg
26.11%
Potassium:763.48mg
21.81%
Magnesium:61.13mg
15.28%
Vitamin B1:0.23mg
15.22%
Copper:0.21mg
10.31%
Vitamin K:8.8µg
8.38%
Vitamin E:0.89mg
5.95%
Vitamin A:294.02IU
5.88%
Manganese:0.08mg
4.02%
Calcium:25.39mg
2.54%
Folate:8.94µg
2.23%
Vitamin D:0.26µg
1.7%
Source:Epicurious