Creamy Boursin Filet Mignon with Mushrooms
Few things feel as luxurious yet achievable in the kitchen as filet mignon in a creamy, herb-infused sauce. This version, made with pork tenderloin and the unmistakable flavor of Boursin cheese, brings restaurant-quality richness to your own table without complicated steps or hard-to-find ingredients.
The combination of tender pork, sautéed mushrooms, and silky Boursin cream sauce makes this dish ideal for a romantic dinner, a weekend treat, or even an elegant main course for guests. Best of all, it comes together with just a handful of ingredients and in under an hour.
This recipe highlights the natural juiciness of pork tenderloin and enhances it with a rich garlic and herb cream sauce. Mushrooms add an earthy depth, and fresh herbs like rosemary or thyme bring aromatic balance. Whether served with mashed potatoes, pasta, rice, or roasted vegetables, this dish is bound to impress.
Let’s walk through everything you need to create this satisfying, creamy dish from scratch.
Ingredients
- 400 g pork tenderloin (filet mignon)
- 1 medium onion, finely chopped
- 150 g button mushrooms, cleaned and sliced
- 1 tablespoon olive oil
- 1 small knob of butter (about 10 g)
- 150 g Boursin cheese (garlic & herb variety)
- 100 ml heavy cream
- Salt and pepper, to taste
- Fresh thyme or rosemary (optional, for garnish or cooking)
What Is Pork Filet Mignon?
Filet mignon is often associated with beef, but the pork version comes from the tenderloin and is similarly lean, delicate, and tender. When sliced into medallions and cooked gently, pork filet mignon has a buttery texture that pairs well with creamy sauces and subtle aromatics.
This cut is widely available, affordable, and cooks quickly, making it perfect for recipes like this one.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Trim the pork tenderloin if needed, then slice it into medallions about 1 to 1.5 inches thick. Season each piece generously with salt and freshly ground black pepper.
Clean the mushrooms and slice them evenly. Finely chop the onion and prepare your herbs if using.
Step 2: Sear the Pork Medallions
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the pork medallions in a single layer (you may need to work in batches) and sear them for about 2–3 minutes per side until browned and just cooked through.
Transfer the cooked pork to a plate and cover loosely with foil.
Step 3: Sauté the Vegetables
In the same pan, add a small knob of butter and reduce the heat to medium. Add the chopped onion and cook for 3–4 minutes until softened and slightly golden.
Add the sliced mushrooms and a pinch of salt. Sauté for another 5–7 minutes until the mushrooms are tender and beginning to brown.
Step 4: Create the Sauce
Once the mushrooms and onions are cooked, lower the heat and stir in the Boursin cheese. Let it melt gently into the pan, stirring constantly. Add the heavy cream and stir until you have a smooth, velvety sauce.
Taste the sauce and adjust seasoning with salt and pepper as needed. For extra depth, you can add a sprig of rosemary or thyme and let it simmer for a few minutes.
Step 5: Finish the Dish
Return the pork medallions and any juices on the plate to the pan. Gently stir to coat the pork in the sauce. Let it simmer on low for 3–5 minutes so the flavors meld and the pork stays tender.
Remove from heat and discard herb stems if using. Serve immediately.
Serving Suggestions
This creamy Boursin filet mignon pairs well with many comforting side dishes. Try it with:
- Mashed potatoes or creamy polenta for soaking up the sauce
- Pasta such as fettuccine or tagliatelle for a restaurant-style plate
- Steamed white rice, risotto, or wild rice blend
- Roasted or steamed vegetables like asparagus, green beans, or carrots
- A crusty baguette to mop up any leftover sauce
Finish the plate with a sprinkle of fresh herbs or cracked pepper for a refined touch.
Tips for Best Results
Don’t overcook the pork
Pork tenderloin is very lean and can dry out if overcooked. Sear until golden and finish in the sauce gently to preserve tenderness.
Use full-fat cream
Heavy cream or double cream is ideal. Low-fat alternatives may curdle or result in a thinner sauce.
Let the Boursin melt slowly
Add the cheese on low heat and stir gently to ensure a smooth, rich sauce without lumps or burning.
Deglaze for more flavor
If you’d like a deeper flavor profile, deglaze the pan after searing the pork with a splash of white wine or dry sherry before adding the mushrooms.
Customize the texture
If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes. For a thinner sauce, add a splash more cream or a bit of stock.
Variations
Swap the protein
Instead of pork, try this recipe with chicken breast or thighs, veal medallions, or even beef filet for a more traditional twist.
Make it meat-free
Use hearty vegetables like cauliflower steaks, portobello mushrooms, or tofu instead of pork. The sauce alone is enough to elevate plant-based alternatives.
Add greens
Stir in a handful of spinach, kale, or chard at the end for color and added nutrients.
Change the cheese
Boursin comes in several flavors. Try shallot & chive, pepper, or seasonal varieties. Goat cheese or cream cheese mixed with garlic and herbs also works in a pinch.
Spice it up
Add a pinch of cayenne or paprika to the sauce for a gentle heat. Dijon mustard also adds a tangy complexity.
Make-Ahead and Storage Tips
Can I make this ahead of time?
Yes. You can prepare the sauce and seared pork in advance. Store separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stovetop, combining just before serving.
Storing leftovers
Keep leftovers in the refrigerator for up to 3 days. Reheat slowly on low heat, adding a bit of extra cream or milk to loosen the sauce if needed.
Freezing advice
The sauce may change texture when frozen due to the cheese and cream. It’s best to enjoy fresh or within a couple of days refrigerated.
Why Boursin Works So Well
Boursin cheese is a soft, spreadable cheese packed with garlic and herbs, making it a convenient shortcut for adding bold flavor to sauces without needing extra seasoning or aromatics. It melts beautifully, creating a rich and creamy texture that elevates simple ingredients like pork and mushrooms into something luxurious and satisfying.
Its flavor is strong enough to carry the dish but subtle enough to balance rather than overpower. Combined with cream and earthy mushrooms, it creates a sauce that feels indulgent and comforting.
Perfect for Entertaining or a Cozy Dinner
This recipe is quick enough for a weeknight dinner but elegant enough for guests or date night. It comes together quickly and doesn’t require constant attention, making it perfect for serving alongside a fresh salad, crusty bread, and a glass of white wine.
With its rich sauce and simple, comforting presentation, this dish delivers a cozy yet elevated meal that suits all kinds of occasions.
Final Thoughts
Creamy Boursin filet mignon with mushrooms is the kind of dish that makes you feel like a professional chef in your own kitchen. It’s rich, flavorful, and deeply satisfying, yet uncomplicated and accessible to cooks of any level.
From the tender pork to the indulgent garlic herb cream sauce, every bite is packed with warmth and comfort. Whether you’re looking to impress guests or just want a cozy meal to enjoy at home, this dish will quickly become a favorite in your recipe collection.