fbpx
        • Farming Practices
        • Learn about Ivo’s passion on farming practices.

          100% Certified Organic & 100% Estate Grown
        • American Canyon

        • American-Canyon-sm
        • Calistoga Vineyard

        • Calistoga Vineyard
        • Rutherford Vineyard

        • Rutherford
    • Ivo's Apprentice Club
      • Ivo’s Apprentice Club

        SHIPMENTS
        Bi-annually in April and October

        WINE OFFERING
        4-Bottle sets of our award-winning Napa Valley wines

        AVERAGE COST
        $140 per 4-bottle shipment, plus taxes, and $25 flat rate shipping

      • JOIN JOIN TODAY
    • Miljenko's Cellar Club
      • Miljenko's-Celler-Club
      • Miljenko’s Cellar Club

        SHIPMENTS
        Quarterly in March, May, September, and November

        WINE OFFERING
        3 or 6 bottle sets of our award-winning member-only wines

        AVERAGE COST
        $190 per 3-bottle shipment, plus taxes, and $20 flat rate shipping

      • JOIN JOIN TODAY
    • Violet's Case Club
      • Violet's-Case-Club
      • Violet’s Case Club

        SHIPMENTS
        Bi-annually in April and October

        WINE OFFERING
        12-Bottle sets of Chardonnay and Cabernet Sauvignon

        AVERAGE COST
        Shipments range from $620 to $970 per 12-bottle shipment, plus taxes, and $15 flat rate shipping

      • JOIN JOIN TODAY
    • Member Login
        • In-Store Demos

        • In-store-Demo-Events
        • Grgich Hills Winery Events

        • National & International Events

        • National-Events
        • EVENTS VIEW ALL EVENTS
        • Reservations
        • In-store-Demo-Events
        • RESERVATIONS RESERVATIONS
        • Directions
        • DIRECTIONS
        • VISIT VISIT US
  • 0 items$0.00

 

Pan-Seared Steaks with Boursin and Merlot Sauce

Course: Beef
Servings: 6

Ingredients

  • 2 tablespoons olive oil, divided
  • 6 New York or rib-eye steaks, about 1-inch thick Salt and pepper
  • 1/2 of a 5.2 ounce package of Boursin or other French-garlic-and-herb cheese, cut into 6 wedges
  • 1.5 cups Merlot or other dry red wine
  • 1/4 cup (1/2 stick) chilled butter, cut into small pieces
  • 1 tablespoon chopped fresh chives

Instructions

  • Warm 1 tablespoon of the oil in each of 2 large skillets over medium-high heat. Sprinkle the steaks with salt and pepper, add the steaks to the skillets, and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to plates or a platter, top with the cheese, and cover loosely to keep warm.
  • Pour the drippings off of one skillet and return it to high heat. Add the wine and cook, stirring and scraping up the browned bits in the skillet, until the wine is reduced to 1/2 cup, about 5 minutes. Remove from the heat and add the butter, stirring until melted. Stir in the chives and salt and pepper to taste.
  • Spoon the sauce over the steaks and serve.
    Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com.

Notes

Pairs well with 
Merlot

Buy Now