Few meals capture the elegance of fine dining at home quite like a tender pork filet mignon in a creamy mushroom sauce. This dish combines the rich flavor of Boursin cheese, the comforting taste of sautéed mushrooms and onions, and the delicate texture of pork tenderloin medallions. Despite its luxurious appeal, it’s surprisingly easy to prepare, making it ideal for both special occasions and elevated weeknight dinners.
The star of the dish is pork tenderloin, also known as filet mignon in pork form. This cut is prized for its lean yet tender texture and mild flavor. Slicing it into medallions allows for even searing and quick cooking. Seasoning the medallions with salt and pepper before searing helps build a flavorful crust while locking in the juices.
Searing is a key step that creates a golden exterior and adds depth to the final dish. In a skillet, olive oil and a small knob of butter are heated until hot, then the pork medallions are cooked for 3 to 4 minutes on each side. This ensures the meat is browned but still juicy. Once seared, the medallions are removed and set aside while the sauce is prepared.
In the same skillet, chopped onions and sliced button mushrooms are sautéed. These ingredients release their natural sugars and deepen in flavor as they cook. Mushrooms bring an earthy element to the dish, while onions add subtle sweetness. Cooking them in the leftover drippings from the pork adds additional depth and makes the most of the fond—the browned bits stuck to the pan—which forms the flavor base for the sauce.
The magic of the dish lies in the sauce, which is created by adding Boursin cheese and heavy cream to the pan. Boursin, a soft, spreadable cheese flavored with garlic and herbs, melts into the cream and forms a silky, luxurious sauce. As the cheese incorporates, it infuses the sauce with savory garlic and herbal notes, making it both rich and aromatic.
Once the sauce is smooth, the pork medallions are returned to the skillet. The dish is gently simmered for 5 to 7 minutes over low heat. This step allows the pork to finish cooking and absorb the flavor of the sauce. It also ensures the texture of the meat remains tender and moist.
Fresh thyme or rosemary can be added at the end as a garnish. These herbs enhance the aromatic quality of the dish and add a touch of color and brightness. While optional, they are a welcome addition that balances the richness of the cream sauce.
This creamy Boursin filet mignon is incredibly versatile when it comes to serving. It pairs beautifully with buttery mashed potatoes, al dente pasta, fluffy rice, or steamed vegetables. The sauce clings well to any accompaniment, making every bite satisfying and flavorful.
Here’s the recipe again for easy reference:
Ingredients
400 g pork tenderloin (filet mignon)
1 onion
150 g button mushrooms
1 tablespoon olive oil
1 small knob of butter
150 g Boursin cheese (garlic & herbs)
100 ml heavy cream
Salt and pepper
Fresh thyme or rosemary (optional)
Instructions
Slice the pork tenderloin into medallions. Season with salt and pepper.
In a skillet, heat olive oil and butter. Sear the medallions for 3–4 minutes per side. Remove and set aside.
In the same skillet, sauté the chopped onion and sliced mushrooms until soft.
Add the Boursin cheese and cream. Stir until melted into a smooth sauce.
Return the pork to the skillet and simmer on low heat for 5–7 minutes.
Garnish with fresh herbs if desired, and serve hot with rice, pasta, or vegetables.
A rich and delicious dish, creamy Boursin filet mignon with mushrooms is both elegant and comforting. Whether you’re cooking for someone special or simply treating yourself to something indulgent, this recipe delivers gourmet flavor with minimal effort. It’s the kind of dish that turns an ordinary evening into a memorable one.
