Filet Mignon with Boursin and Mushrooms 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 pork tenderloin
200g sliced button mushrooms
1 shallot, finely chopped
2 garlic cloves, minced
100ml dry white wine
150g Boursin (flavor of your choice)
Salt and freshly ground black pepper, to taste
Olive oil
Freshly chopped parsley for garnish (optional)

Instructions:

Preheat your oven to 180°C (gas mark 6).
Season the tenderloin with salt and pepper on all sides.
In an ovenproof skillet, heat a little olive oil over high heat. Brown the tenderloin on all sides.
Remove the tenderloin from the skillet and set aside. In the same pan, add a little more olive oil if necessary, then sauté the shallot and garlic until softened.
Add the sliced mushrooms to the pan and sauté until they begin to brown.
Deglaze the pan with the white wine, scraping up any browned bits.
Add the tenderloin back to the pan and top with the Boursin cheese.
Transfer the pan to the preheated oven and bake for approximately 20-25 minutes, or until the tenderloin is cooked to your liking.
Garnish with freshly chopped parsley before serving.
Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes