Steak Boursin Cheese Almond Sandwiches Recipes

STEAK, BOURSIN CHEESE & ALMOND SANDWICHES

Steps:

• Preheat broiler.
• Pat steak dry and sprinkle all over with salt and pepper.
• Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare.
• Transfer to a cutting board and let stand 5 minutes.
• While steak broils, cut baguette into 4 sections, then halve each horizontally.
• Spread Boursin (mixed with almonds)over bottom halves of bread.
• While steak stands, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch.
• Add remaining tablespoon oil to skillet between batches.
• Transfer as sautéed to cutting board with meat.
• Cut off and discard core end of romaine, then lay romaine on top of Boursin.
• Cut steak across the grain into thin slices and divide among sandwiches.

STEAK AND BOURSIN SANDWICHES

Steps:

• Preheat broiler.
• Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread Boursin over bottom halves of bread.
• While steak stands, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch. Add remaining tablespoon oil to skillet between batches. Transfer as sautéed to cutting board with meat. Cut off and discard core end of romaine, then lay romaine on top of Boursin.
• Cut steak across the grain into thin slices and divide among sandwiches.

NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE

Steps:

• 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.

STEAK AND BOURSIN SANDWICHES

Steps:

• Preheat broiler. Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread boursin over bottom halves of bread.
• While steak stands, cut off and discard core end of romaine, then lay romaine on top of Boursin.
• Cut steak across the grain into thin slices and divide among sandwiches.