RibEye Steaks with Boursin and Merlot Sauce
1 T. olive oil, divided
3 9 to 10-ounce RibEye Steaks, rimmed (about 1-inch thick)
1/4 of 5.2 ounce package Boursin or other French garlic cheese cut, into 3 wedges
1 1/2 c. Merlot or other fruity red wine
1/4 c. chilled butter, cut into small pieces
2 t. chopped fresh Italian Parsley
2 t. chopped fresh chives plus whole chives for garnish
Heat olive oil in heavy skillet over edium-high heat. Sprinkle steaks with salt and pepper. Cook for 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 skillet; add wine to skillet and boil over high heat until reduced to a 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.
Included with dinner was:
Romaine with Viniagrette
Shrimp marinated in Beer and herbs
Baked Potato with sour cream and herbs