Filet Mignon with Boursin and Mushrooms is a decadent dish perfect for special occasions or an indulgent dinner at home. This dish combines the rich, tender filet mignon with the creamy, herb-infused Boursin cheese and savory mushrooms, creating a sophisticated yet approachable meal. The result is a perfectly cooked steak that’s elevated by layers of flavor, all balanced with a creamy and earthy richness.
If you’re looking to impress guests or treat yourself to a gourmet experience, this recipe for filet mignon will do just that. Best of all, it’s easy to prepare and cooks quickly, making it an ideal choice for both novice and experienced cooks alike.
Ingredients
For the Filet Mignon:
- 4 (6 oz) filet mignon steaks, about 1 ½ inches thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Boursin Cheese and Mushroom Sauce:
- 1 cup Boursin cheese (Garlic & Fine Herbs flavor)
- 2 tablespoons butter
- 2 cups cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup heavy cream
- 1 tablespoon fresh thyme leaves (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Steps
1. Preheat the Oven
- Preheat your oven to 400°F (200°C). Let the filet mignon sit at room temperature for about 30 minutes before cooking to ensure even cooking.
2. Season the Filet Mignon
- Generously season the steaks with salt and freshly ground black pepper on all sides. This will create a flavorful crust when seared.
3. Sear the Steaks
- In a large oven-safe skillet, heat the olive oil and butter over medium-high heat until hot.
- Sear the filets on each side for about 2-3 minutes until a golden-brown crust forms. Be sure not to overcrowd the skillet, so the steaks sear properly.
- Once seared, transfer the skillet with the steaks into the preheated oven.
4. Cook the Steaks
- Roast the filet mignons in the oven for 5-7 minutes for medium-rare, depending on their thickness. For medium, cook for 8-10 minutes. Use a meat thermometer to check the internal temperature; for medium-rare, aim for 130°F (54°C).
- Remove the steaks from the oven and let them rest, covered loosely with foil, for about 5 minutes.
5. Prepare the Mushroom Sauce
- While the steaks are resting, prepare the mushroom sauce.
- In a separate skillet, heat olive oil and butter over medium heat. Add the sliced mushrooms and cook for 4-5 minutes until they are golden brown.
- Add the minced garlic and fresh thyme (if using) and sauté for another minute, until fragrant.
6. Add the Boursin Cheese
- Lower the heat and stir in the Boursin cheese and heavy cream. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Season with salt and pepper to taste.
7. Serve the Filet Mignon
- Plate the rested filet mignons and generously spoon the Boursin and mushroom sauce over the top of each steak. Garnish with additional fresh thyme or parsley for extra color and flavor, if desired.
Variations
- Red Wine Reduction: For a richer sauce, deglaze the skillet with ½ cup of red wine before adding the mushrooms. Allow the wine to reduce by half, then proceed with the rest of the sauce preparation.
- Blue Cheese Option: For a twist on the Boursin, substitute it with blue cheese. It adds a bolder, tangier flavor that pairs well with the mushrooms and steak.
- Truffle Oil Enhancement: Add a drizzle of truffle oil to the mushroom sauce for a luxurious and earthy flavor boost.
Tips
- Choosing the Right Filet: Look for filet mignon that has good marbling and is about 1 ½ inches thick for the best results. Thinner cuts may cook too quickly and risk becoming overdone.
- Don’t Skip Resting: Allowing the steak to rest after cooking helps retain the juices, ensuring each bite is moist and flavorful.
- Use a Meat Thermometer: For precise doneness, using a meat thermometer is key. Filet mignon is best cooked to medium-rare to medium for optimal tenderness.
Filet Mignon with Boursin and Mushrooms is a delightful dish that brings together tender steak, creamy cheese, and savory mushrooms in one mouthwatering combination. This dish is both impressive and surprisingly easy to prepare, making it a great option for special occasions or a luxurious weeknight meal. Serve it with your favorite side dishes like roasted vegetables or mashed potatoes for a complete gourmet experience.
Frequently Asked Questions (FAQs)
1. What is Boursin cheese, and why is it used in this recipe?
Boursin cheese is a soft, creamy cheese flavored with garlic and herbs. It adds a rich, tangy flavor to the dish and melts beautifully to create a luxurious sauce that complements the steak and mushrooms.
2. Can I make this recipe with a different cut of steak?
Yes, you can use other tender cuts like ribeye or New York strip. However, filet mignon is recommended for its buttery tenderness, which pairs beautifully with the creamy sauce.
3. How can I tell if my filet mignon is done cooking?
The best way to check doneness is with a meat thermometer. For medium-rare, the internal temperature should be 130°F (54°C), and for medium, it should be around 140°F (60°C). Let the steak rest before slicing.
4. Can I prepare the mushroom sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently over low heat, stirring frequently, before serving with the filet mignon.
5. What sides go well with this dish?
Filet Mignon with Boursin and Mushrooms pairs well with roasted asparagus, garlic mashed potatoes, or a simple green salad. A crusty baguette is also a great addition to mop up the delicious sauce.
