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Preparing the fillet mignon:
Incise the fillet mignon in half lengthwise, without cutting it completely, in order to create a “pocket” for the filling.
Generously spread the inside with the Boursin (about half the pot) and close the net. You can use food string to keep it tight.
Bring back the fillet mignon:
Heat the olive oil over medium heat in a saucepan. Golden the fillet mignon stuffed on all sides to achieve a nice crust.
Remove the net and book it.
Preparing the sauce:
In the same pot, return the onion and garlic finely chopped until they are translucent.
Add the lardons (or cubes of ham) and let them cook for a few minutes.
Boil with white wine (if you use it) and let it simmer for 2 minutes.
Add the sour cream and a bit of Boursin (the other half of the pot). Mix well to get a greasy sauce. Salt and pepper to your liking.
Baking in the oven:
Put the filet mignon back in the crockpot, sprinkle it well with the sauce.
Sprinkle sirloin top with grated cheese and arrange a few sprigs of fresh thyme for flavor.
Bake in a preheated oven at 180°C for about 20-25 minutes, until cheese is well grated and meat is cooked through.
Dressage :
Serve the filet mignon topped with creamy lardon sauce, with some roasted potatoes or mash to go with.
Astuces :
If you want a little touch of freshness, you can add some vegetables in the pot like peppers or mushrooms.
For an even more gourmet version, you can wrap the filet mignon in lard slices before cooking to add a smoky touch.
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