1. In a skillet, heat the olive oil over medium heat. Add the sliced filet mignon and cook until browned on both sides. Remove the filet mignon from the skillet and set aside.
2. In the same skillet, add the onions and mushrooms. Cook until the vegetables are tender and the onions are translucent.
3. Dissolve the bouillon cube in the 200ml of water and add it to the skillet. Stir in the Boursin cheese and let it melt into the sauce.
4. In a small bowl, mix the cornstarch with a little water to create a slurry. Add it to the skillet to thicken the sauce.
5. Once the sauce has thickened, stir in the cream and season with salt and pepper to taste.
6. Add the cooked filet mignon back to the skillet and let it simmer in the sauce for a few more minutes.
7. Serve the Filet Mignon with Boursin and Mushrooms hot, with your favorite side dishes and enjoy!
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