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Tender filet mignon steaks smothered in a creamy, rich mushroom sauce with hints of sweet tanginess and garlic.
This is a steak meal that you’d expect to find in a fancy restaurant but it’s really super simple to make. 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 groceries store. It comes in several flavors; I recommend the Garlic and Fresh Herb for this recipe.
Mushrooms – I like the simplicity of white button mushrooms for this recipe. But you can certainly substitute crimini mushrooms, which are actually a mini version of portabella mushrooms.
How To Make This Recipe
- Start by liberally salting and peppering the steaks and then sear them on a medium-high heat until they reach an internal temperature of 123°- 125° which will give 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 they rest so they will turn out to be more of a medium to medium-rare temperature.
- Melt the butter in the skillet and add the mushrooms. Cook the mushroom until they start to slightly caramelize and turn brown.
- Once the mushrooms are cooked, add the 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. If you don’t eat meat at all, try putting the sauce over pasta or spaghetti squash.
Krazy Kitchen Mom Tips
- I recommend taking the raw steaks out of the refrigerator about 30-40 minutes before you are going to cook 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.
- I like to use heavy cream in my sauces, but I don’t use a lot. I’ve seen many recipes that use over a cup of cream but I find that 1/2 cup is plenty for a creamy texture and a rich flavor. If I don’t have heavy cream on hand I substitute it with half-n-half.
- 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, bake it 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
Craving more delicious recipes? Follow me on Pinterest and Facebook.
Filet Mignon with Boursin Mushroom Sauce
Ingredients
- 2 6-8 oz. filet mignon steaks
- 1 pint mushrooms cleaned and sliced
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tbsp Boursin cheese
- 2 tbsp fresh chopped parsley
Instructions
- 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
- I recommend taking the raw steaks out of the refrigerator about 30-40 minutes before you are going to cook 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.
- I like to use heavy cream in my sauces, but I don’t use a lot. I’ve seen many recipes that use over a cup of cream but I find that 1/2 cup is plenty for a creamy texture and a rich flavor. If I don’t have heavy cream on hand I substitute it with half-n-half.
- 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, 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!