Filet Mignon Fondant with Boursin & Velvety Cream Sauce

Filet Mignon Fondant with Boursin & Velvety Cream Sauce

Introduction

This pork filet mignon with Boursin is irresistibly tender, coated in a rich and velvety cream sauce infused with garlic and fine herbs. Elegant yet simple to prepare, this dish is perfect for both special occasions and comforting family dinners. The creamy Boursin melts beautifully into the sauce, creating a flavorful coating that enhances the delicate taste of the pork.

Ingredients (Serves 4)

• 1 pork filet mignon (about 600 g / 1.3 lb)
• 120 g (4.2 oz) Boursin (garlic & fine herbs)
• 20 cl (200 ml / ¾ cup + 1 tbsp) whole liquid cream
• 2 shallots, finely chopped
• 1 clove garlic, crushed
• 10 cl (100 ml / ⅓ cup + 1 tbsp) dry white wine (or vegetable broth)
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (14 g) butter
• Salt and black pepper, to taste
• 1 teaspoon (5 g) Dijon mustard (optional)
• Fresh basil leaves, for garnish

Instructions