Filet Mignon with Boursin Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

400g filet mignon.
200ml water.
12g cornstarch.
1 onion.
100g light Boursin Garlic and Herbs.
4 tablespoons 4% crème fraîche.
1 vegetable stock cube.
150g button mushrooms.
3 teaspoons olive oil.
Salt and pepper.

Recipe Instructions

Finely slice the onion.
Fry the onion in the oil until translucent.
Add the filet mignon slices.
Brown the meat on both sides.
Pour in the water.
Crumble in the stock cube.
Simmer for 20 minutes.
Mix the Boursin and cream.
Add the mixture to the sauce.
Season with salt and pepper. Dissolve the cornstarch in cold water.
Add to the saucepan and simmer for 5-10 minutes until thickened.