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Délice Filet Mignon Boursin

Category: Satisfying Main Courses for Every Occasion

Prepare a refined French-inspired main by pan-searing filet mignon and topping it with a velvety Boursin-mushroom sauce. The steaks are seasoned and seared for a caramelized crust, then rested while mushrooms and garlic are sautéed. Boursin cheese melts into the mushroom mixture, forming a rich, creamy sauce—add heavy cream for extra smooth texture. Return the steaks to the pan, spoon the sauce generously over, and warm briefly before serving. Garnish with fresh herbs for visual appeal. This elegant entrée delivers classic flavors with minimal effort and maximum elegance.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sun, 18 May 2025 23:52:57 GMT
A plate of food with mushrooms and meat. Save
A plate of food with mushrooms and meat. | recipesfoodyummy.com

Luxurious yet simple this filet mignon with Boursin and mushrooms is perfect for a special dinner at home when you want to wow with minimal effort but maximum flavor and flair

Ingredients

  • Filet mignon steaks: Choose the thickest cut you can find well marbled steaks yield juicier results
  • Salt and freshly ground black pepper: Go for freshly cracked pepper for brighter spice notes
  • Olive oil: Helps build a golden crust and keeps the meat moist
  • Unsalted butter: Adds flavor and gives the mushrooms a beautiful sheen
  • Cremini or button mushrooms: Choose firm dry mushrooms with tight caps avoid spots or sliminess
  • Garlic: Fresh is best for a punchy aromatic note
  • Boursin Cheese: Garlic and Fine Herbs flavor gives a creamy tangy base
  • Heavy cream: Optional but makes the sauce silkier look for real cream with minimal ingredients
  • Fresh thyme or rosemary: Choose sprigs with flexible stems and vibrant green color

Step-by-Step Instructions

Prepare the Steaks:
Take the steaks out of the fridge at least thirty minutes before cooking so they cook evenly When ready pat the steaks dry with paper towels then coat both sides generously with salt and pepper
Sear the Filets:
Heat olive oil in a heavy skillet over medium high Once shimmering add the steaks Sear the first side untouched for about three to four minutes until a golden brown crust forms Flip and cook the other side another three to four minutes for medium rare Remove steaks to a plate tent lightly with foil and let them rest
Sauté the Mushrooms:
Without cleaning the pan lower the heat to medium Add butter When the butter foams add sliced mushrooms Stir often until the mushrooms are caramelized and tender about five to six minutes Add garlic and stir for half a minute so it does not burn but releases fragrance
Make the Boursin Sauce:
Turn the heat to low Add the Boursin cheese to the mushrooms breaking it into chunks Stir gently letting it melt and blend with the pan juices For an even silkier sauce pour in a splash of cream then stir until everything is smooth and velvety
Finish and Serve:
Nestle the rested steaks back into the pan Spoon the mushroom Boursin sauce over each filet Let everything warm for about a minute Make sure the sauce stays silky not bubbling Plate your filets and finish with fresh thyme or rosemary sprigs for aroma and a great look
A plate of food with mushrooms and meat. Save
A plate of food with mushrooms and meat. | recipesfoodyummy.com

This dish is naturally gluten free Extra sauce is delicious drizzled on mashed potatoes Boursin cheese transforms even basic steaks into something memorable Mushrooms are my favorite part here Their earthy aroma mingles with cheesy sauce for layers of comfort I remember cooking this with my sister and we both agreed doubling the mushrooms is never a bad idea

Storage Tips

Store leftovers in an airtight container in the fridge up to two days Gently reheat on low with a splash of cream to restore the sauce’s smoothness The sauce may thicken after chilling but loosens as it warms

Ingredient Substitutions

Filet mignon can be swapped for sirloin or thick cut pork chops when steak is not available Use any soft herbed cheese in place of Boursin if you need Baby bellas work beautifully instead of creminis for a meatier bite

Serving Suggestions

This rich entrée pairs beautifully with mashed potatoes garlicky green beans or lightly buttered asparagus A glass of red Burgundy or Merlot makes the meal extra special For plating scatter a few extra fresh herb sprigs for an elegant touch

A French Classic at Home

Filet mignon is prized in French cuisine for its tenderness Pairing it with creamy herbed cheese is a modern bistro touch The Boursin sauce draws on classic cream sauces but feels lighter and more current This is a perfect dish for impressing guests or treating yourself to something truly special

Recipe FAQs

→ What type of mushrooms work best for this dish?

Cremini or button mushrooms work beautifully, offering a mild earthy flavor and tender texture.

→ How do you achieve a perfect sear on filet mignon?

Ensure the steaks are dry, well-seasoned, and cook over high heat in a cast-iron skillet for a golden crust.

→ Can another cheese replace Boursin?

Herbed cream cheese or goat cheese can be substituted, but Boursin provides a signature creamy, garlicky character.

→ Is the cream in the sauce essential?

The sauce is decadent with just Boursin, but a splash of cream creates an even smoother finish if desired.

→ What herbs best complement this main?

Fresh thyme or rosemary elevates both aroma and presentation, pairing well with beef and creamy sauces.

Délice Filet Mignon Boursin

Tender filet mignon paired with creamy Boursin cheese and mushrooms for a refined, aromatic main.

Prep Time
15 mins
Cooking Time
15 mins
Total Duration
30 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: French

Portions Yielded: 2 Serving Size (2 plated portions)

Dietary Preferences: Gluten-Free

What You'll Need

→ Main Components

01 2 filet mignon steaks (180–200 grams each)
02 Salt
03 Freshly ground black pepper

→ Cooking Fats

04 1 tablespoon olive oil
05 1 tablespoon unsalted butter

→ Vegetables and Aromatics

06 150 grams cremini or button mushrooms, sliced
07 2 cloves garlic, minced

→ Creamy Sauce Elements

08 100 grams Boursin cheese (Garlic & Fine Herbs)
09 Splash of heavy cream (optional)

→ Herbs for Finish

10 Fresh thyme or rosemary sprigs

Steps To Follow

Step 01

Remove filet mignon from refrigeration 30 minutes in advance. Pat dry thoroughly, then season liberally with salt and freshly ground black pepper.

Step 02

Heat olive oil in a cast-iron skillet over medium-high. Sear steaks for 3 to 4 minutes per side to achieve a deep golden crust for medium-rare. Transfer steaks to a pre-warmed plate and allow to rest.

Step 03

In the now-empty pan, melt unsalted butter. Add sliced mushrooms and sauté for 5 to 6 minutes until browned and tender. Incorporate minced garlic and cook for an additional 30 seconds until aromatic.

Step 04

Reduce heat to low. Add Boursin cheese to the mushroom mixture, stirring gently until fully incorporated and creamy. For a silkier texture, add a splash of heavy cream if desired. Stir until the sauce is velvety smooth.

Step 05

Return the rested filets to the pan, spooning creamy Boursin-mushroom sauce generously atop. Allow to gently warm through for 1 minute without boiling. Garnish with fresh thyme or rosemary sprigs before serving.

Notes and Tips

  1. Allowing steaks to come to room temperature ensures even cooking and a tender result.
  2. Resting the filets after searing preserves their juices and enhances succulence.

Required Equipment

  • Cast-iron skillet
  • Sharp knife
  • Cooking tongs
  • Cutting board
  • Measuring spoons

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains milk products (Boursin cheese, cream, butter)

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 825
  • Fats: 54 g
  • Carbohydrates: 7 g
  • Proteins: 62 g