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Indulge with this tender Filet Mignon, perfectly paired with a creamy Boursin Mushroom Sauce that adds a rich, savory twist to an already luxurious dish.
This is a meal that you might find in a fancy restaurant but it’s super simple to prepare. Gather your steak lovers and tell them they are about to eat the most mouth-watering steak dinner they’ve ever had.
Why Everyone Loves This Recipe
- It is super simple to make with very few ingredients.
- It looks and tastes like a fancy restaurant steak dinner – in fact, my husband said, “I’d be happy to pay good money for this in a restaurant”
- It is creamy, rich, and beefy – all the things you want in a steak dinner.
Ingredients
Filet Mignon – While you can use a different cut of beef, I highly recommend that you splurge a little and go with the filet. Filet Mignon is a boneless cut of beef that comes from the middle of the tenderloin. It’s tender and goes perfectly with the rich creamy Boursin mushroom sauce. If you absolutely cannot buy filets, the second-best choice for this recipe is strip steak,
Boursin Cheese – Although this looks like a fancy French cheese, you can buy it in most grocery stores. It comes in several flavors; I recommend using the Garlic and Fresh Herb flavor for this recipe.
Mushrooms – I like the simplicity of white button mushrooms for this recipe. But you can certainly substitute crimini mushrooms, which are a mini version of portabella mushrooms.
Let’s Make Filet Mignon with Boursin Mushroom Sauce
- Start by liberally salting and peppering the steaks and then sear them on medium-high heat until they reach an internal temperature of 123°- 125° which gives you a medium-rare steak. Remove the steaks from the skillet, cover them with foil, and set them aside. The steaks will continue to cook while resting creating a medium to medium-rare temperature stake.
- Melt the butter in the skillet and add the mushrooms. Cook the mushrooms until they start to be slightly caramelized and begin to brown.
- Once the mushrooms are cooked, add heavy cream and Boursin cheese and cook on medium heat for 4-5 minutes. Nestle the steaks back into the skillet to reheat them. Taste the sauce and add additional salt and pepper, if needed. Add the chopped parsley and serve.
Frequently Asked Questions
Boursin cheese is a white creamy cheese with a smooth taste. It’s similar to cream cheese, but a bit more crumbly like goat cheese. While you might think the word “gournay” is a play on the word “gourmet”, it is not. “Gournay” is actually a town in Normandy France which is where this cheese originated. This cheese spread tastes fantastic spread on crackers or celery but it also adds a deep flavor and creaminess to the mushroom sauce.
That is not a problem! You can follow this same recipe using chicken, fish, and pork. For a twist, try putting the sauce over pasta or spaghetti squash.
Krazy Kitchen Mom Tips
- Remove steaks from the refrigerator about 30-40 minutes before cooking them. Liberally salt and pepper them on both sides and let them sit on a plate on the countertop. Salt them slightly again on both sides before cooking.
- Don’t substitute the “heavy cream” for milk for a more velvety texture and creamy flavor.
- Bonus Recipe Idea: If you have leftover sauce save it because it makes a great dinner using ground beef or ground turkey. Simply add browned ground beef or turkey to the sauce, top it with cheese or mashed potatoes, and bake at 350° for 25 minutes and you will have a delicious left-over dinner.
More Recipes You Might Like
- Beer Brined Pork Chops
- Grilled Skirt Steak with Tomato Corn Salsa
- Grilled Chicken Greek Salad
- Tequila Chicken Fajitas
Filet Mignon with Boursin Mushroom Sauce
Ingredients
Method
- Take steaks out of refrigerator 20-30 minutes prior to cooking. Salt and pepper them liberally and let them sit at room temperature.
- Preheat skillet on medium-high heat
- Add the extra virgin olive oil
- Sear the steaks until they reach an internal temperature of 123°. My steaks took about 3-4 minutes on each side. Remove the steaks from the skillet, cover them with foil, and let them rest at room temperature. (The steaks will continue to cook internally while they rest.)
- Melt the butter in the same skillet.
- Add the mushrooms and cook until they start to caramelize and turn brown. Mine cooked for 5 minutes on medium heat.
- Add the heavy cream.
- Stir in the Boursin cheese until it melts.
- Turn the heat to medium and cook for 3-4 minutes.
- Add the steaks back into the skilled.
- Add the fresh chopped parsley and cook for another 4-5 minutes.
Notes
- Remove steaks from the refrigerator about 30-40 minutes before cooking them. Liberally salt and pepper them on both sides and let them sit on a plate on the countertop. Salt them slightly again on both sides before cooking.
- Don’t substitute the “heavy cream” for milk for a more velvety texture and creamy flavor.
- Bonus Recipe Idea: If you have leftover sauce save it because it makes a great dinner using ground beef or ground turkey. Simply add browned ground beef or turkey to the sauce, top it with cheese or mashed potatoes, and bake it at 350° for 25 minutes and you will have a delicious left-over dinner.
Boursin adds such a rich texture and deep flavor. I love it!
I’m in love with this recipe! Going to make it soon!
Delicious, very rich!
So happy you liked it Mary!