Filet Mignon Fondant with Boursin and Velvety Cream au

Preparation:

Grabbing the fillet mignon:

Heat the olive oil and butter in a skillet. Make the fillet mignon gild all over its faces, then reserve it.

Prepare the sauce base:

In the same pan, stir the shallots and garlic on low heat until golden brown. Strain with white wine (or broth) and allow to reduce slightly.

Insert the Boursin:

Add the cream and Boursin to the pan. Stir slowly to get a homogeneous sauce. If you like a hint of spicy, incorporate mustard.

Simmering with the fillet mignon:

Put the filet mignon back in the skillet, cover and let cook on low heat for 15 to 20 minutes.

Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!