Boursin-Crusted Steaks with Red Wine Sauce

4 tablespoons (1/2 stick) chilled butter

3 garlic cloves, chopped

1 large shallot, chopped

1 tablespoon chopped fresh thyme

3/4 cup low-salt beef broth

1/2 cup dry red wine

1 package Boursin garlic and herb cheese (5.2 ounces)

1/4 cup panko

4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)

Melt 1 tablespoon butter in heavy medium skillet over medium-high heat.  Add garlic, shallot, and thyme.  Sauté until shallot is tender, about 5 minutes.  Add broth and wine.  Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.

Blend cheese and panko in a small bowl.  (Both red wine sauce and Boursin cheese mixture can be made 1 day ahead. Cover separately and chill.)

Heat broiler.  Melt 2 tablespoons butter in heavy large skillet over medium-high heat.  Sprinkle steaks with salt and pepper.  Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare; undercook steaks a bit at this stage or they will be overdone after broiling.  Transfer steaks to rimmed baking sheet; reserve skillet.  Press cheese mixture onto top of steaks, dividing equally.  Broil until cheese browns, about 2-4 minutes.  Transfer steaks to plates.  Pour sauce into reserved skillet.  Bring to boil, scraping up browned bits.  Boil 2 minutes.  Whisk in remaining 1 tablespoon butter.  Season with salt and pepper.  Spoon sauce around steaks and serve.

Serves 4.

From Bon Appetit, November 2003, with some changes