Filet Mignon with Boursin Sauce
Ingredients
For the filet mignon:
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4 filet mignon steaks (about 6 oz / 170 g each, 1½ inches thick)
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Salt and freshly ground black pepper
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2 tablespoons olive oil or clarified butter
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2 tablespoons unsalted butter
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2 cloves garlic, lightly crushed
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2 sprigs fresh thyme or rosemary (optional)
For the Boursin sauce:
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4 oz (115 g) Boursin cheese (Garlic & Fine Herbs flavor recommended)
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½ cup heavy cream
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¼ cup chicken or beef broth
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1 tablespoon unsalted butter
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1 teaspoon Dijon mustard (optional, for a tangy note)
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Salt and pepper, to taste
Instructions
1. Prepare the steaks
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Remove the filets from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels.
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Season generously on both sides with salt and black pepper.
2. Sear the filet mignon
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Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering.
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Add the steaks and sear for 2–3 minutes per side until a golden crust forms.
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Reduce the heat to medium. Add butter, garlic, and herbs to the pan.
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Baste the steaks with the melted butter and aromatics for another 1–2 minutes per side, depending on desired doneness:
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Rare: 120°F (49°C)
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Medium-rare: 130°F (54°C)
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Medium: 140°F (60°C)
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Transfer steaks to a plate, cover loosely with foil, and let rest for 5–7 minutes.
3. Make the Boursin sauce
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In the same pan (discarding excess grease but keeping the flavorful bits), add butter and let it melt over medium heat.
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Pour in the broth and scrape up any browned bits from the bottom.
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Stir in heavy cream and bring to a gentle simmer.
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Add Boursin cheese and whisk until melted and smooth.
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Stir in Dijon mustard (if using), then season with salt and pepper to taste.
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Simmer for 1–2 minutes until slightly thickened.
4. Serve
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Place each rested filet mignon on a warm plate.
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Spoon the creamy Boursin sauce generously over the top or around the steak.
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Garnish with a few thyme leaves or freshly cracked pepper.
Suggested Sides
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Garlic mashed potatoes or truffle mashed potatoes
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Roasted asparagus or green beans
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Creamed spinach
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Buttered egg noodles or rice pilaf
Tips
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Steak doneness: Always use a meat thermometer for accuracy. The steak will rise a few degrees while resting.
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Sauce variations: Add a splash of white wine or cognac to the sauce for extra depth.
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Make it lighter: Use half-and-half instead of heavy cream.
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Shortcut: Boursin sauce pairs beautifully with chicken or pork chops as well.
Would you like me to include a pan-seared and oven-finished version (for perfectly even doneness, like a steakhouse)?
