Pan-Seared Steaks with Boursin / Jill Silverman Hough

Name: Pan-Seared Steaks with Boursin / Jill Silverman Hough
Ingredients: 4 steaks, about 1 inch thick, excess fat trimmed (see note); 2 teaspoons kosher salt; 1 teaspoon freshly ground pepper; 2 tablespoons olive oil; 1/3 of a 5.2-ounce round of Boursin French Garlic and Herb cheese, cut into 4 wedges; Merlot Pan Sauce (optional); 1 cup merlot or other fruity red wine; 3 tablespoons unsalted butter; Salt; pepper; 2 teaspoons chopped fresh chives; 2 teaspoons chopped fresh flat-leaf parsley

jillhough.com

Pan-Seared Steaks with Boursin (and Merlot Pan Sauce, if you choose). A flavorful cheese easily dresses up a simply-prepared steak.

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Ingredients

4 steaks, about 1 inch thick, excess fat trimmed (see note)
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1/3 of a 5.2-ounce round of Boursin French Garlic and Herb cheese, cut into 4 wedges
Merlot Pan Sauce (optional)
1 cup merlot or other fruity red wine
3 tablespoons unsalted butter
Salt
pepper
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh flat-leaf parsley