Instructions
- Sear the Filet Mignon
Heat olive oil and butter in a large skillet over medium-high heat. Season the pork with salt and pepper. Sear the filet mignon on all sides until golden brown (about 5–7 minutes total). Remove from the pan and set aside. - Prepare the Sauce Base
In the same skillet, reduce heat to medium-low. Add the chopped shallots and crushed garlic. Sauté gently until soft and lightly golden. - Deglaze
Pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits from the bottom. Let simmer for 2–3 minutes until slightly reduced. - Add Cream & Boursin
Lower the heat and stir in the cream and Boursin cheese. Mix slowly until the cheese fully melts and the sauce becomes smooth and creamy. If desired, add Dijon mustard for a subtle tangy kick. - Simmer with the Pork
Return the filet mignon to the skillet. Cover and let cook on low heat for 15–20 minutes, or until the internal temperature reaches 63–65°C (145–150°F) for perfectly tender pork. - Rest & Slice
Remove the pork from the pan and let it rest for 5 minutes before slicing. Spoon the creamy sauce generously over the sliced meat. - Garnish & Serve
Sprinkle with fresh basil leaves and serve immediately.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4
Difficulty Level: Easy to Medium
Serving Suggestions
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