Délice Filet Mignon Boursin (Printable Version)
Tender filet mignon paired with creamy Boursin cheese and mushrooms for a refined, aromatic main.
# 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:
01 -
Remove filet mignon from refrigeration 30 minutes in advance. Pat dry thoroughly, then season liberally with salt and freshly ground black pepper.
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.
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.
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.
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:
01 -
Allowing steaks to come to room temperature ensures even cooking and a tender result.
02 -
Resting the filets after searing preserves their juices and enhances succulence.