Flank Steak Bearnasie

1 8oz. pkg. Philadelphia Brand® cream cheese, cubed
¼ cup milk
1 tbsp. green onion slices
½ tsp. tarragon
2 egg yolks, beaten
2 tbsp dry white wine
1 tbsp. lemon juice
1½ lbs. beef flank steak

In saucepan, combine cream cheese, milk, green onions and tarragon; stir over
low heat until cream cheese is melted. Stir small amount of hot cream
cheese mixture into egg yolks; return to hot mixture. Stir in wine and
juice. Cook, stirring constantly, over low heat 1 minute or until
thickened. Score steak on both sides. Place on rack of broiler pan.

Broil on both sides to desired doneness. With knife slanted, carve steak
across grain into thin slices. Serve with cream cheese mixture.
6 servings