Looking for a special dinner that feels fancy but doesn’t require a culinary degree? I know exactly how it goes – you want to impress your guests (or just treat yourself) but the thought of tackling a complex recipe after a long day can feel pretty overwhelming. That’s where this filet mignon with boursin comes in.
This recipe hits all the right notes: it’s surprisingly straightforward to prepare, takes less time than you’d think, and turns out perfect every time. The creamy boursin cheese adds just the right touch to make an already good steak into something that feels extra special.
Why You’ll Love This Filet Mignon
- Restaurant-quality result – This recipe helps you create a steakhouse-worthy meal right in your own kitchen, complete with a rich cream sauce that rivals any fine dining experience.
- Quick cooking time – From start to finish, you can have this impressive dish on the table in under an hour, making it perfect for both special occasions and date nights at home.
- Simple ingredients – With just a handful of quality ingredients, including the star Boursin cheese that adds instant flavor, you can create something truly special without complicated techniques.
- Foolproof preparation – The straightforward steps make this an achievable recipe even for those who might be intimidated by cooking premium cuts of beef.
What Kind of Filet Mignon Should I Use?
For the best results with this recipe, look for filet mignon that’s well-marbled with small streaks of fat running through the meat, but avoid pieces with large chunks of fat or gristle. The ideal thickness is between 1½ to 2 inches – any thinner and you might risk overcooking, while thicker cuts can make it tricky to get that perfect medium-rare center. When shopping, you might see filet mignon labeled as beef tenderloin steaks or center-cut filets, and either option works great here. If possible, choose USDA Choice or Prime grade filets, as these grades offer better marbling and tenderness than Select cuts.
Options for Substitutions
While some ingredients in this recipe are key for the best results, there are several substitutions you can try:
- Filet mignon: While filet mignon gives you the most tender result, you could use ribeye or New York strip steak if needed. Just keep in mind these cuts might need different cooking times to reach your preferred doneness.
- Boursin cheese: If you can’t find Boursin, mix 4 tablespoons of softened cream cheese with 1/2 teaspoon each of dried herbs (like thyme, parsley, and chives), plus a small minced garlic clove. Goat cheese with herbs is another good option.
- Heavy cream: Half-and-half can work in place of heavy cream, though the sauce won’t be quite as rich. For best results, don’t substitute milk as it may make the sauce too thin.
- Fresh parsley: Fresh chives or thyme work well here, or use 2 teaspoons of dried parsley if you don’t have fresh herbs on hand.
- Mushrooms: Any mushroom variety works well – button, cremini, or shiitake. You can even mix different types for more interesting flavors.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking filet mignon is not letting the steaks come to room temperature before cooking – take them out of the fridge at least 30 minutes beforehand to ensure even cooking from edge to center. Another common error is moving the steaks too much while cooking; let them develop a nice crust by leaving them undisturbed for 3-4 minutes per side, and only flip them once. The sauce can break or become grainy if you add the cold Boursin cheese too quickly to the hot cream – instead, remove the pan from heat and slowly whisk in the cheese until smooth. For perfectly cooked steaks, use a meat thermometer and pull them off at 125°F for medium-rare, as they’ll continue cooking during the rest period, which should be at least 5-10 minutes before slicing.
What to Serve With Filet Mignon?
When you’re serving a nice filet mignon, you’ll want sides that complement the rich, tender meat without stealing the show. A classic steakhouse-style baked potato loaded with butter and sour cream makes a perfect partner, while roasted asparagus or green beans add a fresh element to the plate. For a cozy winter meal, I love adding garlic mashed potatoes to soak up all that creamy mushroom sauce. If you’re keeping things simple, a mixed green salad with a light vinaigrette helps balance out the richness of the steak and Boursin cheese sauce.
Storage Instructions
Keep Fresh: Place any leftover filet mignon in an airtight container and keep it in the fridge for up to 3 days. Store the mushroom cream sauce separately in another container – this helps maintain the best texture of both components. Pro tip: keeping them separate prevents the steak from getting soggy!
Prepare Ahead: You can slice the mushrooms and measure out your ingredients up to a day before cooking. The Boursin sauce can also be made a few hours ahead and gently rewarmed when needed. Just keep in mind that filet mignon is best enjoyed fresh off the grill or pan for that perfect medium-rare finish.
Warm Up: To enjoy your leftover steak, let it come to room temperature for about 15 minutes first. Then warm it gently in a skillet over medium-low heat just until heated through – this helps prevent overcooking. Heat the sauce separately in a small pan over low heat, stirring occasionally. Add a splash of cream if needed to reach desired consistency.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1300
- Protein: 80-90 g
- Fat: 90-100 g
- Carbohydrates: 10-15 g
Ingredients
- 2 filet mignon steaks (6-8 oz each)
- 1 pint mushrooms, cleaned and sliced
- 1/2 cup cream, heavy
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 tablespoons boursin cheese
- 2 tablespoons chopped fresh parsley
Step 1: Prepare the Steaks
Remove the steaks from the refrigerator 20-30 minutes prior to cooking to allow them to come to room temperature.
Season them liberally with salt and pepper, then let them sit at room temperature.
This helps enhance the flavor and ensures even cooking.
Step 2: Sear the Steaks
Preheat a skillet over medium-high heat.
Add extra virgin olive oil to the hot skillet.
Place the steaks in the skillet and sear them until they reach an internal temperature of 123°F, which should take about 3-4 minutes per side.
For accurate cooking, use a meat thermometer to check the internal temperature.
Step 3: Rest the Steaks
Once the steaks are seared, remove them from the skillet.
Cover them with foil and let them rest at room temperature.
The steaks will continue to cook internally as they rest, allowing the juices to redistribute for a tender finish.
Step 4: Prepare the Mushroom Sauce
Using the same skillet, melt the butter over medium heat.
Add mushrooms and cook them until they start to caramelize and turn brown, which should take about 5 minutes.
Once browned, pour in the heavy cream and stir in the Boursin cheese until it melts completely.
Step 5: Finish the Dish
Turn the heat to medium and continue cooking the sauce for an additional 3-4 minutes until it thickens slightly.
Add the steaks back into the skillet.
Sprinkle with fresh chopped parsley and cook everything together for another 4-5 minutes, allowing the flavors to meld.
Step 6: Serve and Enjoy
Serve the steaks hot with the creamy mushroom sauce spooned over the top.
Enjoy this rich and satisfying dish with your choice of sides, such as mashed potatoes or a fresh green salad.