New York Steaks with Boursin and Merlot Sauce

Ingredients

• 0.5  philadelphia cheese and herb cooking creme french cut into 6 wedges
• 0.3 cup butter chilled cut into small pieces ()
• 2 teaspoons chives fresh whole chopped for garnish
• 1.5 cups red wine fruity
• 2 tablespoons olive oil divided
• 2 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.