Introduction:
Filet Mignon with Boursin and Mushrooms is an elegant French dish that combines the tenderness of filet mignon with the creamy, flavorful richness of Boursin cheese and earthy mushrooms.
This dish is perfect for a special occasion or a gourmet dinner.
The creamy Boursin cheese, paired with sautéed mushrooms, creates a savory sauce that enhances the mild, buttery flavor of the filet mignon. This recipe offers a harmonious blend of textures and flavors that will surely impress your guests.
Ingredients:
4 filet mignon steaks (around 6 oz each)
2 tbsp olive oil
1 tbsp unsalted butter
1/2 cup Boursin cheese (garlic and herb flavor)
1/2 cup heavy cream
1 cup fresh mushrooms (such as cremini or button mushrooms), sliced
1 small shallot, finely chopped
1/4 cup dry white wine (optional)
1 tbsp fresh parsley, chopped (for garnish)
Salt and pepper to taste
Instructions:
Prepare the Filet Mignon:
Season the filet mignon steaks with salt and pepper on both sides.
Cook the Filet Mignon:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and cook for about 4-5 minutes per side for medium-rare (adjust cooking time for your desired doneness). Remove the steaks from the pan and set them aside to rest.
Make the Mushroom Sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil and butter. Once melted, add the chopped shallot and sauté for 2-3 minutes until softened.
Add the Mushrooms:
Add the sliced mushrooms to the pan and cook until they release their juices and become golden brown, about 5-6 minutes.
Deglaze the Pan (Optional):
If using, add the white wine to the pan, scraping up any browned bits from the bottom. Let the wine reduce by half for about 2-3 minutes.
Make the Boursin Sauce:
Reduce the heat to medium-low. Stir in the Boursin cheese and heavy cream. Mix well until the sauce is smooth and creamy. Simmer for another 3-4 minutes, allowing the sauce to thicken slightly.
Serve:
Return the filet mignon steaks to the skillet, spooning the mushroom and Boursin sauce over the top. Let the steaks heat through for another 2 minutes.
Garnish and Enjoy:
Garnish with chopped parsley and serve the Filet Mignon au Boursin et Champignons immediately with your choice of side dishes, such as mashed potatoes or roasted vegetables.
Description: Filet Mignon au Boursin et Champignons offers a gourmet experience with a luxurious mushroom sauce enriched by the creamy, herb-infused Boursin cheese. The tender filet mignon pairs perfectly with the earthy mushrooms and the smooth, flavorful sauce. This dish is not only visually stunning but also rich in flavor, making it an ideal choice for an intimate dinner or a special celebration.
Tips:
To get a perfectly cooked steak, use a meat thermometer. Aim for 125°F for medium-rare, 130°F for medium, and 140°F for medium-well.
If you prefer a stronger mushroom flavor, use wild mushrooms like porcini or shiitake.
You can substitute the white wine with chicken or vegetable broth if you prefer to skip the alcohol.
For extra creaminess, you can add a bit more Boursin cheese or a splash of more cream to the sauce.
Variations:
Vegetarian Option: Skip the filet mignon and use large portobello mushrooms as the main dish, topped with the creamy Boursin and mushroom sauce.
Add Garlic: For a deeper flavor, add a minced garlic clove when sautéing the shallots.
Spicy Variation: Add a pinch of red pepper flakes to the sauce for a subtle kick.
Different Cheeses: If Boursin cheese isn’t available, you can substitute with another soft, creamy cheese like cream cheese or goat cheese.
Correction: Ensure that the skillet isn’t too hot when cooking the steaks. If the heat is too high, the outside may burn before the inside is cooked properly. For even cooking, a medium-high heat is ideal for searing.
Enjoy: Savor every bite of this delicious, creamy Filet Mignon au Boursin et Champignons with a glass of your favorite red wine, and enjoy a meal that’s as refined as it is delicious. Bon appétit!