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New York Steaks with Boursin and Merlot Sauce

New York Steaks with Boursin and Merlot Sauce


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Ingredients

  • 2 tablespoons olive oil, divided
  • 6 9-to-10-ounce New York steaks, trimmed (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 teaspoons chopped fresh Italian parsley
  • 2 teaspoons chopped fresh chives plus whole chives for garnish

Recipe Preparation

  • 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.

Recipe by Jill Silverman Hough,Reviews Section

Recipe Summary

  • 5 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 2 (16 ounce) New York strip steaks
  • 8 cloves garlic, peeled
  • ½ cup fresh parsley leaves
  • ½ cup fresh cilantro leaves
  • 2 tablespoons red wine vinegar
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • Reynolds Wrap® Aluminum Foil

Preheat the oven to 400 degrees F.

Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.

Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.

Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.

Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.

Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.

Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.


10 steak sauces you can make in minutes

When you're cooking steak, whip up a sauce to go with it. Our cookery team has created 10 speedy sauces that are as tasty as they are quick to make.

If our site’s statistics show one thing, it’s that you love steak and want to know how to cook it perfectly. Our guide to cooking the perfect steak is one of our most popular, whatever day of the year. We have plenty of supplementary guides, too, from ideas on side dishes to a video that’ll help you perfect your technique.

Even if you have all these bases covered, there’s no denying the importance of matching your meat with the perfect sauce. To add to the recipe ideas we already have on our site, we asked our cookery team to create 10 sauces that are ready in 25 minutes or under. All these sauces serve two people.

1. Salsa verde

Ready in… 15 mins
This piquant Italian green sauce doesn’t require any cooking.

Chop a small bunch each of parsley, chives and mint into small pieces and mix in a bowl with 1 tsp capers, 2 or 3 chopped anchovies, 1 crushed garlic clove, the juice of 1 lemon and 3 tbsp olive oil. Mix well and season to taste.

2. Smart peppercorn sauce

Ready in… 20 mins
This classic, creamy steak sauce can be ready in no time.

Put 2 tbsp red wine vinegar into a large, non-stick frying pan and bring to a simmer. Add 150ml chicken stock and reduce the mixture by half over a high heat. Add 2 tsp green peppercorns, crushing a few of them gently in the pan with the back of a spoon. Season and reduce, then stir in 4 tbsp double cream. Simmer for 1 or 2 mins until the sauce is slightly thickened.

3. Cheat’s Béarnaise sauce

Ready in… 25 mins
If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged Béarnaise.

Melt 25g butter over a medium heat and add 1 finely chopped shallot. Cook for 5-6 mins, then add 1 tsp white wine vinegar. Cook for another couple of minutes, then stir in 100g crème frâiche, 1 tsp Dijon mustard, ½ tsp capers and a small bunch of chopped tarragon. Reduce the heat and cook gently for 2-3 mins until simmering, then season and serve.

If you want to try making Béarnaise and hollandaise sauces the traditional French way, you may find our video guide helpful:

4. Black bean & sesame sauce

Ready in… 25 mins
Team the umami flavour of steak with a deeply savoury Asian-style sauce, thickened with hardy black beans.

Drain and rinse ½ a can black beans and put into a food processor. Add 1 tsp dark brown soft sugar, 2 tsp honey, 1 tsp Chinese five-spice powder, ½ teaspoon grated ginger, 1 red chilli, 2 tsp tahini paste, 2 tbsp cider vinegar, 2 tsp soy sauce and 5 tbsp water. Blend until very smooth, then pour into a saucepan and bring to a simmer. Cook for around 5 mins, or until glossy and thick, stirring all the time.

5. Spicy chimichurri

Ready in… 5 mins
Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick.

Put 1 garlic clove, 1 red chilli, a small bunch each of coriander and parsley and 3 tbsp red wine vinegar in a small food processor. Blitz until finely chopped, then add 2 tbsp olive oil and blitz again. Season and refrigerate until serving. We also have a 10-minute version, made with green chilli.

6. Quick red wine sauce

Ready in… 20 mins
Opt for a bistro classic by making a rich, boozy jus.

Put 250ml beef stock into a saucepan and reduce by half. Add 125ml red wine, 2 tsp dark brown sugar and 1 tsp balsamic vinegar. Leave to cook for another 10 mins over a high heat, or until the sauce has reduced by half again. Season to taste and serve.

7. Teriyaki sauce

Ready in… 20 mins
This Japanese sauce has the sweet/savoury balance honed to a tee.

Mix 5 tbsp soy sauce, 3 tbsp sake, 2 tbsp mirin, ½ tsp grated ginger and 1 tsp honey. Pour the mixture into a small saucepan and bring to a simmer. Cook for around 5 mins, or until slightly thickened. Remove from the heat and stir in 1 sliced spring onion. Season to taste, then serve.

8. Super-swift mustard sauce

Ready in… 10 minutes
It doesn’t get much simpler than a two-component sauce.

Mix 2 tbsp Dijon mustard with 100g crème frâiche in a saucepan and heat gently until simmering. Season to taste and serve.

9. Blue cheese sauce

Ready in… 20 mins
Steak and blue cheese is a match made in heaven.

Melt 25g butter in a pan over a medium heat, then stir in 1 tbsp flour. Slowly add 150ml milk, stirring all the time, until the sauce is smooth and all the milk has been added. Bring to a simmer and add 50g chopped stilton (or another blue cheese) and stir. Cook until melted and the sauce has thickened slightly, then season to taste and serve.

10. Mushroom sauce

Ready in… 15 mins
We’d never turn our noses up at retro-style grilled mushrooms, but this creamy sauce is a little more refined.

Pour 1 tbsp olive oil into a saucepan over a high heat and add 6 sliced chestnut mushrooms. Fry for 5 mins, or until golden, then stir in 1 crushed garlic clove and 2 tbsp brandy. Cook until the brandy has almost totally evaporated, then stir in 4 tbsp double cream and 1 tsp wholegrain mustard. Reduce the heat and bring to a simmer. Cook for 2-3 mins more, then season and serve.

Learn how to cook the perfect steak with our video guide:

For more inspiration, visit our steak recipe collection. We’d love to hear your ideas for steak accompaniments, too…


Foolproof Béarnaise Sauce Recipe

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise.

Classic French steak sauces like espagnol or its derivatives bordelaise or Robert, for instance, require intensely rich, gelatin-packed demi-glace. Those sauces are multi-day affairs that nobody but the most ambitious home cooks will even attempt. Compound butters flavored with herbs and aromatics are a great option for a home-cooked steak, as is a simple pan sauce, but they're lacking in class and panache. That's where béarnaise comes in. It's as classy as sauces come, it requires nothing that you can't find at your average supermarket, and it's quick to make.

Béarnaise is technically a derivative of hollandaise sauce, one of the five French mother sauces. And just like with hollandaise, the ways to mess it up are plentiful. Traditionally, you'd make béarnaise over a double boiler, slowly drizzling in clarified butter while whisking egg yolks until a thick emulsion is formed. Add the fat too fast and you break your emulsion. Heat it up too much and it turns into scrambled eggs. Don't heat it enough and you'll have a thin, wet sauce instead of a rich, meat-coating sauce.

Fortunately, we can use the exact same technique we use to make foolproof hollandaise and mayonnaise to make a foolproof béarnaise. The key is to completely forgo the double boiler, instead heating up the butter and using its residual heat to cook the egg yolks. By placing the yolks and the wine reduction in the bottom of a tall container that just barely fits the head of a hand blender, we can create a strong vortex that then pulls hot butter down towards the blades of the hand blender, creating a strong, stable emulsion.

Stir in some chopped tarragon and chervil (I sometimes also add a few tablespoons of minced chives), and you're ready to serve. Steak never had it so good.


DINING OUT An American Nouvelle Cafe, It Says

THERE'S no French food at Island Park's Left Bank Cafe. This is the Left Bank of the Mississippi, not the Seine. The culinary landmarks are more New Orleans than Paris.

The decor is a mix of French and American themes. Toulouse Lautrec posters of Gay Nineties Paris rub shoulders with New Orleans Mardi Gras memorabilia. Jewel-toned Tiffany-style lamps illuminate cozy pale-wood booths, and floral print tablecloths are doubly protected by glass and paper place mats.

The restaurant bills itself as an American nouvelle cafe. It's definitely American, but its hardy button-popping food is not the familiar kiwi and sprouts stripe of nouvelle.

The Left Bank opened 12 years ago as a wine-and-cheese cafe. Remnants of its origins are still apparent, for a dozen multinational cheeses are offered. The present menu is a mind-boggling hodgepodge of fondues, quiches, crepes, burgers, po-boys, pastas and chili, in addition to regular dinner fare.

Although the food ranges from the exotic (smoked quail with quail eggs) to typical pub grub (potato skins), the kitchen specializes in Cajun and Creole fare.

The best New Orleans-style food here is the blackened meats and fish. Blackened chicken fingers lead the list of favorite appetizers. Tender strips of chicken are juicy with just the right degree of spiciness. Taste buds are not obliterated on contact. Cajun filet, a blackened filet mignon, is the entree I would order again. The accompanying ''ugly'' sauce is a mild, tasty brown sauce bolstered with onions and bacon. Blackened red snapper is flaky and everything it should be.

Shrimp Creole is another authentic New Orleans treat. The shrimp are firm, the sauce a complex amalgam with more than just firepower.

Excessive spiciness marred two otherwise fine Louisiana specialties: crawfish etouffee and chicken and andouille (Cajun smoked sausage) gumbo. The gumbo is a he-man portion, but is so hot that even the most macho among us couldn't finish it.

Left Bank Cafe offers good value. Entree prices include homemade muffins and either soup or salad. The quality of the muffins varies. One evening, they were yummy banana. On another, they were two-toned, no-taste puzzlements. (The waiter got a delayed laugh from our table when he referred to them as chocolate and vanilla.) Pick salad over soup. Creamy potato soup was lackluster, but salads are bountiful bonanzas. The house salad is large and recommended. Well-balanced Caesar with homemade croutons and the spinach, lively with bacon and mushrooms under a warm vinaigrette, are large enough for two or three to share.

Shrooms is an unfortunate appetizer choice. Mushroom caps are filled with boursin cheese and deep-fried in beer batter. The inch-thick breading forms an impenetrable sarcophagus. Cajun popcorn features firm shrimp, but the fall-away coating is soggy. Shrimp remoulade is a skimpy portion (four average-size shrimp for $6.95) with a thoroughly unremarkable remoulade sauce.

Fans of potato skins will be happy. These spuds are abundant, hardy, oozing with melted cheddar and infused with crisp bacon. Fried oysters are fine, but the promised salsa is a carbon copy of the undistinguished remoulade sauce. Baked clams are chopped and bready, but surprisingly tasty with cheese and herbs.

In addition to blackened entrees, other success stories include filet mignon smothered with wild mushrooms and napped with a lip-smacking brandy Dijon sauce, and simple grilled perch that is flaky perfection. Avoid the baby back ribs they are too tough to eat. Desserts are also best avoided, with the possible exception of bananas Foster. Many are made with crepes that have the texture of cardboard. Cakes are uniformly dry, and aerosol whipped cream is used on just about everything.


11 Sauces to Serve with Grilled Steak

Grilled steak has so much personality, it doesn&rsquot need much dressing up. But if you want to wow your guests (or just your own taste buds), try serving it with one of these flavorful sauces.

Grilled steak has so much personality, it doesn’t need much dressing up. But if you want to wow your guests (or just your own taste buds), try serving it with one of these flavorful sauces.

1. Italian salsa verde. Whether you use three types of herbs like Mario Batali or keep it simple and just use parsley, this punchy caper-based sauce is a no-brainer for grilled steak and meat of any kind.

2. Chimichurri. Salsa verde’s South American cousin, this tangy herb sauce is what you find on the table all over Argentina.

3. Gremolata. If you want the bright herbs without salsa verde’s tangy flavors, make gremolata, which is more like a garnish than a sauce.

4. Shallot dressing. Think of this warm shallot vinaigrette as a grown-up take on steak with onion rings.

5. Compound butter. If you believe in piling decadence over decadence, top your steak with flavored butter, like one blended with Cognac and parsley, or something more pungent, like anchovies and Parmesan.

6. Aioli. Proven๺l-style garlicky mayonnaise is an eye-opening choice with steak. You can make a cheater version with store-bought mayo, lemon and garlic or pound it out Luddite-style with a mortar and pestle and blend it with a whisk.

7. Poblano sauce. When grilled or roasted, poblanos have a fruity, smoky flavor that’s terrific with steak. To make an extra-rich sauce, blend poblanos into aioli or puree the peppers with corn for a Southwestern-inspired accompaniment.

8. Mole. With smoky dried red chiles, sweet spices and chocolate, a riff on Mexican-style mole is an inspiring choice to brush over grilled steak.

9. Smoky almond sauce. Mole too complicated? Make this ancho chile-almond sauce, which is less sweet but just as delicious.

10. Green Sriracha. You know the red stuff in the rooster bottle, but Sriracha is actually a category of Southeast Asian hot sauce. Make Susan Feniger’s maximalist version with green chiles along with coconut, lemongrass and kaffir lime leaves.

11. Fruit salsa. For an extra-summery meal, serve grilled steak with a sweet-tangy-hot salsa using in-season fruit, like black plums and cherries or peaches and mangoes.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.


Culinary Explorer

I don’t make steak very often. Not necessarily out of dislike for it, but I guess chicken and fish are my go-to meats. Growing up we ate steak very often, but it was venison, and butchered very well. Because of this I have a major dislike of the fatty parts in most steak you can buy and either end up cutting off as much visible white as I can, or just not eating it. I also grew up with a mom that believed in cooking the steak fully… there was NEVER any pink on our meat and that’s the way I like it! I would rather eat burnt meat than raw/bloody meat. Well… maybe I can handle a LITTLE pink, but that’s as far as I go. These circumstances have kept me from really experimenting with steak recipes. Typically, if i do cook steak, it’s cut up into small pieces which makes it easier to cut away the stuff I don’t like. But then once in a while I see a recipe that looks so good I just have to try it and this was one of those recipes. The picture even had PINK in it!

So I was excited to try this… but then couldn’t find flank steak! I settled for some other steaks I saw (I think they were sirloin) that looked nice and clean and somewhat flat. I knew that having two smaller steaks would cook faster, but I figured since the recipe said 25 minutes for medium (and I like well) that it would be fine…. and it was, but they were maybe a touch overdone on the outer edges. Most of it was very tender though, and it wasn’t “too done” for my standards, just for most people’s. So if, like me, you end up having to use smaller steaks and you don’t like your steak cooked as fully I would suggest cutting back on the time. I also knew that having a smaller steak would result in a smaller pinwheel and that it would be harder to roll up, but it still worked out alright. Not only was I working with two smaller steaks rather than one larger one, but they had thin spots that allowed some to leak out a bit, and my total weight was just over a lb, rather than 1.5 lbs. So I had a bit more pesto than I needed.

Now for my review… it was GREAT! My slices didn’t look as clean as the original poster because of the smaller pinwheels and the fact that I don’t have a good meat slicing knife that is sharp enough to get a clean cut, but the taste was still fantastic. I really liked the tenderness of the steak, and the vibrant flavors of the pesto. We paired ours with some multicolored roasted potatoes, and a nice green salad and it was the perfect meal.

I actually made the pesto earlier that day and stuffed/rolled up the steaks before putting them back in the fridge and I think that really helped boost the flavors and allow them to soak into the meat too. I also think it allowed the pesto to firm up a bit, keeping it from running out as easily while I was searing the meat. For the pesto I only needed 1 T. of oil. This is an easy technique and sure to impress, making this a great dish to make for guests!

With only 1 clove of garlic I would definitely consider this low FODMAP, and if garlic is a trigger for you, go ahead and leave that out as well. I believe this also fits as a Clean Eating recipe, which is something I am trying to be more aware of for my family. One step at a time!


Chimichurri Steak

I think of Chimichurri as South America’s answer to pesto. Except…..dare I say it…better. It’s just as flavourful, but fresher, not as rich because of the slight tang from vinegar and plenty of garlic.

And here’s the secret about Chimichurri Sauce.

By itself, Chimichurri Sauce is kind of bland.

However, when you eat it with steak, that is when the magic happens. It is incredible. Seriously SO GOOD. Chimichurri Sauce and Steak are a match made in heaven. Like tomato and basil. Cheese and wine. They are just “meant to be”.

Just one bite of Chimichurri Steak is all you need to understand why South Americans are mad for this stuff!


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Designed to be offered as a banquet meal

Chef’s selection of fresh fruit
Assorted Penn State Bakery pastries and muffins
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Selection of cold cereals with milk
Hot oatmeal with brown sugar and raisins
Chilled orange juice and cranberry juice
Freshly brewed coffee, decaf coffee, and hot tea

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Chef’s selection of fresh fruit
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Fresh bagels served with whipped cream cheese, butter, and fruit preserves
Old fashioned buttermilk pancakes
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Bacon and Dutch style sausage
Homemade deep dish vegetarian quiche
Chilled orange juice and cranberry juice
Freshly brewed coffee, decaf coffee, and hot tea

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Chef’s selection of fresh fruit
Assorted Penn State Bakery pastries and muffins
Fresh bagels served with whipped cream cheese, butter, and fruit preserves
Selection of cold cereals with milk
Scrambled eggs with Penn State Berkey Creamery cheddar cheese
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Hot oatmeal with brown sugar and raisins
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Freshly brewed coffee, decaf coffee, and hot tea

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Chef’s selection of fresh fruit
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Fresh bagels served with whipped cream cheese, butter, and fruit preserves
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Chef’s selection of fresh fruit
Assorted Penn State Bakery pastries and muffins
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Fresh smoked bacon
Home fried potatoes
Orange juice and cranberry juice
Freshly brewed coffee, decaf coffee, and hot tea

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Baskets of Penn State Bakery pastries and muffins $2.25
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Add an omelet station to any breakfast buffet for an additonal $7.00


New York Steaks with Boursin and Merlot Sauce - Recipes

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Watch the video: Μοσχαρίσια Μπριζόλα. Master Class By Chef Panos Ioannidis (June 2022).