Elevate any social occasion with this rich, delectable dish. The Boursin Black Pepper Cheese adds an extra creamy punch to the white wine reduction that bastes the tender, bite-sized beef tenderloin. In just 30 minutes, you’ll have a meal perfect for entertaining.
View the Ingredients List
Level medium
Prep time 15 min
Cook time 15 min
Total time 30 min
Tip
Mushrooms are like little sponges and will soak up moisture if you submerge them in water. To clean your mushrooms, use a damp paper towel or a soft brush to wipe each mushroom, one at a time.
1 box of Boursin Black Pepper Cheese , crumbled
250g button mushrooms, wiped clean, trimmed & sliced
500g beef tenderloin, cut into thin, bite-sized slices
4 shallots, finely sliced
60ml white wine
1 white onion, sliced
1 tablespoon butter
Sea salt
Black pepper
60ml cognac
1 tablespoon lemon juice
4 sprigs flat leaf parsley, stems and all, roughly chopped
1 pinch paprika
2 tablespoons olive oil
2 tablespoons heavy cream
1/2 box of Boursin Black Pepper Cheese , crumbled
140g button mushrooms, wiped clean, trimmed & sliced
250g beef tenderloin, cut into thin, bite-sized slices
2 shallots, finely sliced
30ml white wine
1/2 white onion, sliced
1/2 tablespoon butter
Sea salt
Black pepper
30ml cognac
1/2 tablespoon lemon juice
2 sprigs flat leaf parsley, stems and all, roughly chopped
1/2 pinch paprika
1 tablespoons olive oil
1 tablespoons heavy cream
Boursin Black Pepper
